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@TheorySwine
What he said. Plus fresh eggs - old ones spread themselves pathetically all over the pan like diarrhea on keks. Fresh ones coagulate immediately. Use a mixture of fats - light oil and butter. Plenty of both too, otherwise they stick. Fry bloody gently.
Shake the pan soon after you've carefully placed an egg in - if you've used enough fat it won't have stuck at all, but will release if so when shaken. Remove from the heat after no more than 45 seconds and baste the yolk with the fat a few times, remove and drain the egg on kitchen towel before seasoning well. Back when Gordon Ramsay wasn't a laughing stock his test to employ a chef of any level was to watch them fry an egg.