How to fry an egg {part 2}

This is the money shot!!!  Yummy!!!!!!!

How to :

1. First use a nonstick pan and turn the flame to a low setting.  
2. It should just be a bunch of small flames on the burner.  Heat up your pan and put probably a good pat of butter or your favorite spray on it for those who are watching their cholesterol. 
3. Let the butter slowly melt and move it around so the pan gets coated.  The pan shouldn't be too hot when you do this or the egg will really stick to the pan.
4. Crack the egg onto the pan and let the white stuff form slowly.  Just scrape the sides a little bit so it won't stick.  When the white stuff forms on the bottom and the yolk is stable on the white part, shake it around to make sure the egg won't stick. When I mean shake it around, I mean use the handle of your pan and not your utensil or your hand.  If you're scared about moving it, take one of those silicone spatulas and gently slide it under the egg.  Slowly and gently so you won't break the yolk and make sure nothing is sticking to it.  Season with salt and pepper.
5. Ok! This is the part you want to start thinking about flipping it.  The white part of the egg should be just about cooked and solid.  However, some of the egg whites around the yolk should still be liquid. The bottom should be white if you like it over easy, or a little browned at the edges if you want it more cooked etc. 
6. Fliiping time!!  Slide the egg to the edge of the pan and let about a third of the egg hang out on the sides. Use the handle to slide it to the side.  Your thumb should be on the upper part of the handle in the middle of the handle. Your other fingers should be holding the pan at the bottom for stability.  If the pan is heavy, slide your hand closer to the pan but don't burn your fingers or use a towel.  Then toss it once into the air to flip the egg.   Keep your eye on the food so it doesn't fall all over the place and catch it. 
7. Keep it on the low burner for a little bit until it's done.  For over easy, just wait until the egg whites are all cooked before you transfer it to a plate.  For medium keep it there until the whites are cooked and the edges are brown.  For hard, keep it there until the yolk is solidified and looks like what a boiled egg yolk looks like.  

Good luck!!!! and use an apron for those messy flips.  Remember, don't mess with the flame because I have the habit of doing that and my stuff comes out like crap and I just end up getting mad too.  And DON'T BE AFRAID TO USE SALT!!!!
On another side note, you can throw your hands in the air and dance around in the kitchen after you're done because you can say you're skilled expert in egg cookery!!!  That's what I did too and the cats just stared at me and asked for food. {sigh} they have no sense of celebration.