fried eggs surprisingly can take some practice, as i've learned in my years of cooking. here's how i do mine: low to medium heat, usually a bit of butter but occasionally Pam. break open the egg gently and lay it down instead of just plopping it into the pan (i like to try and center the yolk as best as i possibly can, along with keeping the whites to a small circle around it). i don't usually time how long it takes for each side to cook, but i'd give it an estimated 5-7 minutes? what you really want to do is watch it, though. i can usually tell if the 1st side it's done if the bottom is white, but there is still some translucent egg white on the top surrounding the yolk. flipping it takes a lot of practice too, because this is where the yolk breaking usually happens. if anything, move/tilt the pan as you're getting the spatula underneath: make sure the spatula is supporting the yolk. don't slam it back into the pan, either; set it back down gently (use the sides of the pans as a sort of "slide" to get it back into the pan for practice). this is the tricky part because it isn't easy to determine if the egg is done from this side. sometimes, i like to poke around the white with my spatula to make sure it's not leaking egg white or something. and to make sure the yolk is still good and runny, try giving the pan a few shakes to see if it's still "wiggly," i guess, on the inside. people forget that eggs can be just as fragile on the inside as they are on the outside. also, you might want to make sure the heat is getting to all sides of the pan. sometimes the pan can be off center and make the outcome of the egg awkward and gross.