Reporting back on attempt #1. I cracked the egg into a cup (because the shell already had a fault line) and melted some butter. The white was very watery and immediately spread out to cover the bottom of the pan, while the yolk - which was a solid sphere - slid all the way to one edge. Not very pretty! I attempted to form the thing into something that looked more appetizing. Next time I’ll use oil, with butter to finish, so I can get the pan hotter. Nice texture to the yolk, but this does not alter my life.
