Is this simple or hard? I like fried eggs but it’s often difficult to keep from busting the yolk when pouring the egg, which I habitually break into an ordinary coffee cup, into the frying pan. Is it just a matter of pouring the egg a very short distance, or is there more to it? (I have two eggs at breakfast and fry them one at a time.)
Try using a saucer. It allows for a gentler pour into the pan.
This or get the brim of the coffee cup practically touching the surface of the pan and gently sliding the egg out at a very slight angle so that it just slides into the pan instead of plopping. I eat fried eggs practically every day and this works well for me.
It shouldn’t be difficult. Why have the intermediate step of a cup or saucer? Seems overly complicated.
Crack the egg on the side of the pan, use both hands to hold the egg just above the pan, use two thumbs to pivot open the egg at the crack and let it fall into the pan. I’ve never had a broken one, and I am no master chef. I can’t do the “crack it and drop it one handed” trick. 
Maybe your eggs are on the older side? I just crack them into the pan from an inch or so up and the yolk might break one time out of fifty.
Nope. We use the eggs within a week of buying them. And we keep an eye on the “Sell by” date stamped on the carton.
Then I’ve got nothing. I don’t do the saucer or cup thing–I’ve never found yolks quite that delicate. When I get a broken yolk, it’s from the shell or flipping them too violently when making over easy eggs.
Another vote here for crack it on the side of the pan and open it directly onto the skillet. 1 break out of 50 is probably overstating how many times I have the yolk break while getting it into the skillet. No idea why you would want to crack it into a cup or saucer first, that seems like way more agitation and opportunity for a break, honestly.
I simply crack the shell on the edge of the pan and gently drop the egg in. No broken yolks.
I don’t find the yolks to be particularly fragile. When I do my eggs “over-easy” I normally use a pair of tongs to lift up the egg by the white, it then hangs perpendicular with the yolk sagging under it’s own weight before I lay it, gently, yolk side down for 10 seconds or so. The yolks seem pretty robust to me.
I use a small bowl to put eggs in a pan; not because I’m trying not to break the yolks, but because I want all of the eggs in the pan at virtually the same time. We like our eggs easy-over, so a few seconds can make a difference.
Mrs. L.A. says she never got the knack of flipping eggs without breaking the yolks. I fry eggs in a non-stick pan with a lot of butter or margarine. I separate the eggs while they cook, use a non-slotted silicone spatula to gently turn them one by one. Pretty much the opposite of the way I turn crêpes. Oh, I still do them individually, but I like to flip them with the pan like pancakes.
Another vote here for cracking them straight into the pan, and I rarely have any problems.
My preferred way to fry eggs nowadays is to put a lid over the pan so that the top surface steams and I don’t have to flip the egg. Even when I do flip, I only break about 10-20% of them.
Well, I crack one egg into a cup then let it sit while putting the sausage links in the pan and doing other things like getting the Worcestershire sauce out. After the sausages are nice and browned I put them on the plate, and pour the one egg in the pan; then I break the other into the cup.
Try a different brand of eggs? Some egg sources have very fragile yolks, others I’ve found to be near unbreakable by simple blunt force trauma. It’s all in which chickens they’re coming from.
Hmmm…do brown eggs make a difference?
I’m not understanding the cup thing. When you’re done with the sausage, crack the egg into the pan.
I sometimes have a problem breaking the yoke, but that’s either when I’m trying to flip them or take them out of the pan, never putting them into the pan.
Ironically I prefer the yolk broken and usually have to do it with a spatula after cracking them into the pan. Maybe I should cook for you
Don’t crack the egg on the side of the pan. A little white always runs out and you have to scrub the SHIT out of that pan after it fries on good and hard.
Listen up. You’re using a butter knife or something to put some butter in the pan, right? So when the butter is hot, use the edge of the knife to gently perforate the shell at least half way round. Then you can thumb open the shell and slip the egg into the butter.
Teacups and saucers are for poo-says.
I break my eggs one-handed, and I can do it with either hand. Never break a yolk. DH does it with two hands, and breaks about one in five, so he asks me to break his eggs when he wants over easy.
We buy Eggland, because they are hekshered, so we don’t have to check for the embryo every time; also, grain fed, and free range, supposedly, FWIW.
I personally don’t fry the eggs in the same pan as the sausage (or bacon), because of all the hard-fried scrubble in the bottom of the pan. It’s okay for scrambled eggs, I suppose, but much too dangerous for fried.
Pour a teaspoon or two of the luscious meat grease into your SPECIAL EGG PAN, saved SPECIALLY FOR EGGS, and fry the eggs in that. Yeah, yeah, you have two pans to wash, but your fried eggs are clean and pristine and no broken yolks.
Nah, it’s just the breed that laid the egg.
I grew up with white eggs in NE Ohio but have bought brown eggs pretty much all the time for the past 40 years. Now white eggs look weird to me.