The trick here is patience... And being ready. Also it really helps to have the correct tools. It's not a necessity but it will make things much much easier.
I always crack my eggs into a separate bowl/cup/container in case shells get in. This also helps for more even cooking.
Turn your heat on to about medium. I know it's tempting but please don't put it in high!.
Butter your pan. I use real unsalted butter but you can use whatever you prefer. Coconut oil's great for this. If you use oil use it very very sparingly. A lot of oil will create a different style egg
Note: If you'd like to see more about other styles of eggs like the one I just mentioned let me know! You can now send personal requests for guides!!
When your pan is heated, Pour in your eggs. They should start cooking right away but not sizzle.
Once it starts becoming solid use your rubber spatula to cut into the center white so it can leak out into the rest of the pan and cook also.
When no more white is running out its time to flip them! You could also leave them like this for sunny side up eggs. Although these aren't very pretty lol.
Split the eggs apart for easier flipping.
This is just to show you when they're ready to flip. Sizzling along the edges and when you split them apart no more white runs out.
I usually have to use two spatulas, one pushing the egg on to the other. Luckily I didn't this time and I was recording for myself lol. But just so you can see, it shouldn't run or break.
Do not cook too long! Well unless you like more cooked eggs lol. I only cook for about 10-15 seconds on the flipped side. Just long enough to seal the yolk. Then my bf likes it with bread and cheese!