To make a truly "pretty egg, whether in a non-stick, or in my cast iron, I rub the pan surface with oil so that there is, for all practical purposes, no fat in the pan. I heat the pan to medium on my stove, place the egg into the pan, lightly season with S&P, and cook until the bottom begins to set. I then place about two tbs. of water into the pan and cover. Cook for an additional thirty seconds or so to finish setting the egg white, and create a pink skin on the yolk. Then, just transfer the egg to the plate. The egg white is tender and well flavored, and the yolk is liquid and yummy. The water will also get under the egg and keep it from browning should you desire to cook the egg long enough to set the yolk.
Oh, and though you can cook in a completely dry non-stick pan, most makers recommend you use a minute amount of oil in the pan. I have had foods stick to non-stick. I prefer to use my SS or CI pans. I rarely use non-stick of any kind. I tend to cook at too high temperatures too often and ruin them.
Seeeeeeya; Goodweed of the North
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