The best way to store uncooked eggs is in their carton in the back of your refrigerator. Never leave eggs unrefrigerated for more than 2 hours (including preparation and serving).

2torial #0535: Learn2 Fry an Egg Heat the pan Place your pan or skillet on the stove over medium heat. Determine how much butter, oil or cooking spray you'll use according to how many eggs you are cooking, and your personal taste--generally about 2 teaspoons (10 milliliters) of butter or 1 teaspoon (5 milliliters) of oil per egg. Put the amount you need in the pan and spread it evenly with the spatula. Usually just enough to create a thin coat on the bottom of the pan is plenty, especially if you are using oil or spray. Be careful with butter, because it can burn if the heat is too high or if it's in the pan too long. If you're using a large pan, you may need extra butter to help prevent this. Some people mix equal parts of butter and oil together to prevent burning but still retain a buttery taste. Heat the pan for a couple minutes or until it's hot enough to sizzle a drop of water. Step 2