Everything said in the above posts is true. I use a well seasoned cast-iron pan for my eggs and because of the severe angle between the bottom and sides, can't wrist-flip the eggs, though I used to do it with a small teflon pan that I used to use.
I'm posting to give you a few more methods, one of which isn't the healthiest. My Dad used to cook his eggs this way.
Cook bacon in a seperate, large pan. When done, pour the hot grease into your egg pan. Keep it hot. Break the eggs into a bowl and gently pour into the pan of hot grease. As soon ast they begin cooking, gently splash hot grease, with your spatula, over the eggs until the yolks have a pink film over them and the whites are set. Lift with spatula and let excess grease drain off, then plate.
A second method is to use just enough oil to make the pan surface shine (you have to have a very well seasoned cast-iron, or very good non-stik pan to make this work). Heat the pan to medium and again slide the eggs from a bowl into the pan. Season while the whites are still clear. When the whites are almost set, increase the temperature to medium high heat. Pour 2 tbs water into the pan and immediately cover. Cook for about 20 seconds. REmove the lid and lift the eggs with your favorite spatula onto a plate.
Oh, one more tip, when you get the hang of lubricating your pans, and have selected your pan of choice, you can experiment with cooking temperatures. For a tender egg, with liquid yolk, use low temperatures and moist heat. For an egg with crispy edges (my daughter loves them this way), use more fat and higher heat. The edges will turn an almost transparent brown and become very crispy with high heat. But you have to flip this kind of egg, or baste with hot bacon or sausage fat to set the whites completely. And it's a fine line between overcooked and just right yolks.
Again, practice will do the trick.
For soft boiled eggs that come out perfect for me every time, I start with cold water. I place the eggs (large size) into the pan and turn the heat to high. Just when the water begins to boil, when the bubbles start rising to the top, I time them for exactly 2 minutes, 37 seconds. I them remove from the heat and put the pan under cold running tap water to halt the cooking, then, lightly crack the eggs and keep under the cold water for another 30 seconds. The shells come off easily and the whites are completely set, with a runny yolk. Cook longer to set the yolks if you prefer.
Then there are great ways to make poached eggs, whirlpool eggs, coddled eggs, omelets, quiche, fritatas, and others.
For an interesting change, cut a large center square out of a piece of bread that you will butter on both sides. Place the bread into a hot pan and drop the raw egg into the hole. Cook until the egg is mostly set and then flipthe bread and toast together. Cook for another 20 seconds and flip onto a plate. Toast the bread, that was removed to make holes, in the pan, with a bit of butter. This makes a fun breadfast.
There are so many more ways to make great eggs and egg dishes. I'll let someone else give you their favorite egg-cooking techniques.
Seeeeeya; Goodweed of the North