Eggs cook up best in a lot of Butter or oil!
This is an unfortunate reality. Its a fool proof way to cook anything, which is why restaurants use it so much, even when they use teflon or aluminum pans. Obviously this isn't the healthiest option. So there is some better ways to cook an egg (about 109 different ways).
I Think the healthiest way to eat an egg is to eat the yolk raw (or use it in a shake, egg nog, home-made aoli/mayonnaise, Caesar dressing, etc..) and lightly poach the egg white. (This ensures that the delicate oils and vitamins are easily assimilated, while the protein inhibitors are neutralized, which makes for the second best source of High Biological value proteins and fats. Raw Cultured milk being the first)
Second best way would be to lightly poach a whole cracked egg into simmering water with a little salt and vinegar in the water.
Third best way to cook an egg is to soft boil a room temperature egg for 5 minutes in boiling water then shock in cold water. (or try the traditional English egg, lightly boiled egg eaten out of the shell)
But for those of you who must have a pan fried egg. (ie omelet, easy over, etc...) I would recommend a well seasoned cast iron pan. a little saturated fat and warmed eggs (run them under warm water for a few minutes)
-Heat the pan it to a medium low heat.
-Sprinkle a little water on the pan to see if it will bead up. Once it does, splash a little more water on the pan to cool it slightly, while keeping the heat the same. (this cools the surface and protects your oils and proteins from quickly over cooking and generating carcinogens)
-Once the water has evaporated, then add a pinch of salt then a small amount (1/2-1 t) of high saturated fat oil (to avoid the carcinogens and oxidized fats that form in other oils) such as coconut, palm, or butter oil (clarified butter or ghee)
-If it begins to smoke before you can get your egg in, start over (wash out the pan with water and start again with a bit lower heat and be quicker).
-Crack your room temperature/warmed eggs into the pan. Cook them briefly until they form a lightly browned crust and separate from the pan. (if your heat is to low they will stick no matter what kind of pan you use)
-If you must flip them, wait till the egg losses all transparency before flipping carefully.
Have an Egg-citing time cooking