From Season 1
The trick is to have the pan at the perfect temperature, add the eggs all at once—and use a cover.
For soft, pillowy eggs, you need a slow hand, a heavy nonstick pan, and (despite much advice to the contrary) high heat.
For perfectly cooked eggs with no feathering of whites, poach in shallow, not-quite-simmering water.
An egg with a perfectly creamy yolk, tender white, and no green ring results from a simple bring-it-to-a-boil method.
Can you buy a good pan for under $60?
What do I need to know to properly cook eggs?