You put oil in the water?

Heat butter (not margarine) and flavour with a sprinkle of Herbs de Provence. Then crack the eggs into this and gently fry. Immediately cover so that cooking becomes a combo between frying and steaming - no need to flip. Job done.

i do too. usually i let them crack by dropping in the cast iron and then add some black pepper sea salt olive oil or butter, and a little red pepper, stir them up while heating and chop them up and move them about and then pull them when they're cooked but not dry but not wet.