How to fry a perfect egg every time.

The Technique
1. In a medium, preferably nonstick skillet, heat enough olive oil to just cover the bottom of the pan over medium-high until shimmering. (A 10" skillet fits 2 eggs; scale up if you want to cook more.) It may look like a lot of oil, but you’ll need it.
2. Add 2 large eggs, one at a time and spacing evenly apart, shaking pan gently between additions to allow edges to set without sticking together.

   Don't do this, please.  If it's a non-stick pan one doesn't need the olive oil and if you do decide to use oil in a non-stick pan always use on low heat ( per mfg. recommendations).  To cook an egg on medium high heat will leave the edges of the egg burnt, the bottom brown and crusty and the top undercooked and runny.  I do not much care for runny crunchy eggs.
   I have two eggs almost every morning (but not on Sundays).  I use a non stick pan with no oil but I set my stove for a little less than medium heat.  I also use a clear glass lid.  The lid helps hold the heat in the pan and allows the top to cook  but just a little slower than the bottom.  The clear lid allows you to judge the doneness of the yolk.  Some like the yolk soft and others prefer it stiff while some like it hard.
  The article went on to say that all one needs to add is salt and hot sauce.  I disagree with that too.  We have too much salt in our diets already.  Hot sauce is high in sodium and provides enough to bring out the flavor of the egg.  If you like (and I do) sprinkle your egg with pepper.  Use salt only if you don't like hot sauce (or it doesn't like you).