My eggs are rubbery.

You are probably cooking them too hot and too dry

Key is to cook at a lower temperature with lots of butter in the pan

Fried eggs

Add lots of butter to pan and take to less than medium heat. Crack egg and into pan. As the white begins to cook, splash the hot butter over the top of the egg to cook it. Watch carefully and when done to the level you like, Remove from pan.

I like a steamed-fried egg myself, as I want a set but not rubbery white and a runny yolk. Heat the nonstick pan over medium, add butter, or a little butter and a splash of olive oil. When it melts, crack in the eggs, let them cook until the white is turning opaque and the edges are a bit fried, then put on a tight fitting lid. Cook with the lid on until they’re as set as you like them.

Add a little water to your eggs

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How does Waffle House do it? They use egg pans over gas flame too.

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They aren’t using a Teflon pan, and they are using clarified butter.

Are you overcooking them?

Cook your eggs gently and don't overcook. Use room temperature eggs, if at all possible. Take them out of the fridge and let them sit out for an hour or so before cooking. Don't leave all your eggs out on the counter, though. They need refrigeration. In this country, we wash off the protective layer that allows the rest of the world (and chickens) to leave eggs unrefrigerated with no problems.

Turn your heat down next time and let your eggs warm up a bit first and see how that treats you. Try using butter, not oil, for things like fried eggs. It'll not only add flavor, but will force you to keep your temperatures lower. Butter will scorch if you try to put the spurs to it.

Tigerstuckin MS, i will try this, thanks.

Eta can i leave the eggs (just what im cooking) on the counter overnight?

Heat your pan on medium low to medium with a few table spoons of oil, lard, bacon grease or whatever.. When it starts getting warm crack your eggs in the pan and cover it. Check on it after a few minutes. When the top is no longer clear, flip them and cover it again. In a few minutes check for doneness.

A lot of people seem to be giving you advice for scrambled eggs when you say all other types are what gives you problems.

How do you like your eggs? I think your problem is not too much heat, but not enough for fried eggs. Heat the pan on high, then once it’s blazing hot coat in some high heat oil (I use avocado oil or ghee), then toss the egg in. It should immediately start bubbling. Cook the bottom until you can flip (it will brown and get crispy bits, but not rubbery), once you flip let it sit for no longer than a fast 20 count for over medium.

If you aren’t good with the flip, you can use some extra oil and tilt the pan to fry it. Use a spoon to baste the top until you get the desired consistency.

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Heat your pan on medium low to medium with a few table spoons of oil, lard, bacon grease or whatever.. When it starts getting warm crack your eggs in the pan and cover it. Check on it after a few minutes. When the top is no longer clear, flip them and cover it again. In a few minutes check for doneness.

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I do similar. My method for sunny side is:

Med Low heat
Add eggs, then salt and pepper them and cover.
Cook for 1-2 minutes and they should be done. The steam cooks the eggs on the top and warms up the yolk for you

For over easy then just flip for about 15 secs and remove.

Dry rubbery eggs are from high head and overcooking. Eggs require gentle cooking