The way to crack open an eggshell is to give the fat middle part of the egg a light rap against the rim of a bowl to crack the shell. (Don't whack it too hard against the bowl or you will break the yolk of the egg and it will run into the white.) Then, holding the egg with both hands over the bowl, use your thumbs to gently pull the crack apart. (Don't stick your thumb too far into the crack or, again, you'll puncture the yolk.) Make the crack wide enough so the shell opens up and the white and yolk slip easily out of the eggshell and fall into the bowl. Again, be gentle as you let the egg fall and don't hold it too high above the bowl or the yolk will break.
Set a small skillet on the stove burner. Turn the heat on medium-low and put the 2 teaspoons butter in the skillet. Don't walk away. As soon as the butter has melted, tilt and tip the skillet a little—up, down, and around, so the butter covers the bottom of the skillet.
Set the skillet back on the burner and slide the egg gently from the bowl into the skillet. Lightly salt and pepper the egg.
As soon as the white part of the egg turns from shiny and clear to firm and white, the egg is done "sunny side up." "Sunny side up" means it is fried only on one side. Many people like their eggs fried this way because the eggs are more tender and delicate than those fried on both sides.
When you fry eggs on both sides they are called eggs "over easy." If you want your egg over easy, slide a metal spatula under the egg, wiggling it a little as you slide. Then lift the spatula and gently turn it over so that the cooked side of the egg is up (facing you). Let it fry only a few seconds more.
Whether you have fried it "sunny side up" or "over easy," when the egg is done lift it out with the spatula and slide it onto a plate. Eat it while it is hot.