You don't need to flip frying eggs over. Just cook them over moderate heat with a glass lid on (so that you can see what they're doing). After about two minutes-plus you're sunny side up without basting. Just leave 'em in for another minute or so if you like the yolk a bit more set. The lid is the secret. Anything that will fit the top of the pan will do, but it's not a great idea to have a tin lid that you have to keep lifting to check the eggs, as you're letting out the heat that sets the top of the eggs. I have a small non-stick cheapo pan so the eggs don't spread out too much, but I'm not that bothered if they do. Use butter only. When the eggs are done, slide 'em on to a warm plate, whack up the heat and use the residual butter to fry a goodly slice of bread. Nirvana. And anything fewer than three eggs and you might as well stick to cornflakes.