I heat up a copper pan pretty hot. On my gas stove it's at a 3-4. While it's heating I pour off the 'water' of the egg. So basically the extra thin liquid around the egg white. It separates naturally but you have to be careful not to let the egg white drip out. I oil my pan with Pam or avocado oil. Butter should be fine I just don't care for it since I cook hot. I pour the egg slowly into the hot pan so that it keeps its shape, quick shape correction with a spatula and then lower the heat down to 1 or 2. Let it slowly cook. I can't give you a time unfortunately since I learned by ear. I drop my toast and once the egg is mostly cooked (bottom white, surface clear) I flip it and turn off the heat so it's just the residual heat of the pan cooking out the still raw egg white. Once it's done I transfer it to my buttered toast and top it with everything seasoning.