^It's actually impossible to fuck them up with a glass lid on the pan unless you were blind, or forgot to look every minute or two as they cooked on a slow heat. I learned that method as a teenager and have never used the oil/fat and spoon method since, where the end result is often rubbery with burnt edges all swimming in oil.

It's amazing how many places can fuck eggs up, I give them one chance then switch to scrambled on following visits, assuming there was enough other good things on the plate to warrant a second visit