Frying an egg scared me for such a long while as I just never seemed to be able to get it right. Then I saw a tip from George Calombaris about putting the eggs into a cold pan and it just works for me now.

Ingredients  
Eggs  
1 tsp/knob of butter 
1 tbsp flavourless oil 

Method  
In a small frying pan put 1 tbsp oil and 1 tsp butter in the middle of the pan. 

If you want your eggs to look perfect then crack the egg into a fine mesh sieve or tea strainer first to strain out some of the thinner whites that make your eggs look ragged and scruffy.  Don't think all of your white will fall through because oddly it does not, just the thin watery white seems to.  

Carefully place your eggs in the pan with the oil and put on a medium heat.   Cook for 3-4 minutes, just jiggling your pan from time to time to encourage the eggs not to stick.   

When your egg white is set take some of the buttery oil in a spoon and pour over the top of the egg yolks so that any white just sets but your yolk remains soft.  When you dish your eggs be careful, using a fish slice very very carefully run around the edge and underneath as you do not want to break the yolks.  If you like your yolks more set then very carefully flip them over and cook for a further minute.