Here’s the real secret, friend. No matter the style, use fresh eggs. Not the ones that have been in your fridge since the last lunar eclipse. Fresh eggs have firmer whites and brighter yolks. You can test this by dropping an egg in a glass of water. If it sinks, you’re golden. If it floats, throw it away. Or let it evolve into a dinosaur. Your call.
Also, don’t be afraid of salt. Season your eggs after cooking if you want them tender, or before if you want them firmer. I season mine right as they hit the pan, because I’m chaotic like that. But hey, you do you. It’s your plate.
So go on. Pick a style. Crack an egg. Burn a toast. It doesn’t matter. You’re creating something edible out of a chicken’s miracle. That’s pretty cool. And if all else fails, order a bacon and egg sandwich from a diner. They’ve been making them since 1952 and they have zero shame about using a flat top. Neither should you.
