1. After putting oil in the cold pot, beat the eggs in, and shake them as big as the pot. The egg whites around the fresh egg yolks can't be shaken, so use chopsticks to break them.
2. Fire (it can be a fire all the time). The egg white is cooked until it condenses, and to what extent? You can pick it up and turn it over with chopsticks. If you can't pick it up, it means that the heat is not enough. If you don't stop, it means that it is overdone. In fact, it doesn't matter if it is overdone. Anyway, the yolk hasn't started to cook yet. You can also take advantage of the lack of heat to separate the eggs and share a few yolks (don't tell me you haven't eaten double yellow eggs)
3. Shake the pan to make sure it doesn't stick. Then, use chopsticks to hold the edge of the egg white on the far side (just cooked), pick it up at 45 degrees on the far side, and then bring it back to the close side quickly, so I feel that the success rate is the highest (in fact, an egg can be turned well when it is turned with a spoon, but it is difficult to grasp the strength for fear of breaking the yolk). The other egg does it. Be careful not to move the newly turned egg, or the yolk will break.
Turn off the fire as soon as everything is turned over. If you want to eat something raw, take the pot off the stove and fry the egg whites on the other side with the waste heat of the pot. If you want to eat something cooked, put it on the stove and use the residual heat of the stove. Shake the pot gently, and the eggs can slide, which means you can get out of the pot.
Just right, the egg white is well-done and the yolk is not ripe. If you want to eat the yolk half-cooked, put it on the stove for a while.