1. For Over-Easy or Over-Hard eggs: HEAT 2 tsp. butter in nonstick skillet over medium-high heat until hot.
2. BREAK eggs and SLIP into pan, 1 at a time. IMMEDIATELY reduce heat to low.
3. COOK SLOWLY until whites are completely set and yolks begin to thicken but are not hard, 5 to 6 minutes.  SLIDE turner under each egg and carefully FLIP it over in pan.  COOK second side to desired doneness.  SPRINKLE with salt and pepper.  SERVE immediately.

For Basted Eggs: COOK as for Over-Easy or Over-Hard Eggs, but use 2 Tbsp. butter.  COOK until edges turn white. Begin BASTING eggs with butter from pan.  COVER pan between bastings and CONTINUE COOKING until whites are completely set and yolks begin to thicken but are not hard.

For Steam-Basted Eggs: COOK as for Over-Easy or Over-Hard Eggs, but use 1 tsp. butter or a light coating of cooking spray. COOK until edges turn white.  ADD 1 tsp. water to pan.  Cover pan tightly.  CONTINUE COOKING until whites are completely set and yolks begin to thicken but are not hard.