As I recall, my first cast iron over easy-eggs may not have turned out as well as they do now. That was a long time ago, but my recollection is that my pans were pretty new and hadn’t been used much. They hadn’t gotten a chance to get much of a seasoning. That combined with me not wanting to use much oil, the eggs just weren’t too pretty.
Now that my pans are well used and well seasoned I don’t need much oil. My recommendation is if your pans are new, put more oil than you see me use in the video. Once your pan has more seasoning you can decrease the amount of oil you use. Also, if you have the good fortune to be starting with a well-seasoned pan, you may still want to use a bit more oil until you perfect your egg flipping technique. Flipping and frying is probably always easier with a bit more oil.
One fresh Egg
Heat the griddle and oil so that a few drops of water dripped onto the griddle sizzle, but not so hot that the oil smokes. Break the egg onto the griddle trying not to break the yolk.
Once the egg white is opaque and the bottom is firm, flip the egg over, trying to keep the yolk intact. Allow to cook until the new bottom of the egg is firm but the yolk is still runny.
For over-medium or fried eggs, cook until the yolk is the desired firmness. When I make fried eggs I break the yolk when I am first breaking the egg onto the pan. That is simply a personal preference.