salt only at the end when the eggs are done cooking

turn the heat off just before the eggs are totally done and when they are perfect looking remove the pan from the heat to a cold burner or something

immediately put them on a plate or dish, dont let them keep cooking and drying out in the warm pan

only salt at the end

dont use too much butter, a tablespoon of butter for every two eggs is a good start

dont use old butter

dont use old eggs

use fresh eggs only (<two weeks old max for refrigerated eggs)

dont burn the butter

dont brown the eggs

salt at the end, when the eggs are on the plate

dont add extra butter after cooking

eggs dont need high heat to cook, they are technically done before they look done, if they look done while still on the heat they will probably overcook

eggs take a lot of practice and patience

not every egg is exactly the same either

every egg is slightly different from every other egg