Home cooking 101.1 perfect fried eggs

Shayla's blog about Rotel & Cheese got me thinking. . .we could share cooking ideas that don't necessarily go on the cooking blog. (or not) I learned a little trick from my mother-in-law, Erma, on how to make perfect fried eggs. I have used it extensively since then without fail. The eggs come out perfect.
The basics:
Step 1. After spraying the pan and breaking the desired number of eggs in the pan, put approx one Tbs of water in a lid that will be able to completely cover the eggs.

Step 2. Pour water on eggs and place lid in place in one, quick, fluid motion. notice this lid is a tad smaller than the pan and fits snuggly in place; allows for steam to release without making a mess.

Step 3. Wait about one minute before lifting the lid to check on desired done-ness. (time may vary depending on IQ of cook, barometric pressure, gas prices, and heat source - gas or electric and child or spousal distractions.

Step 4. Eat. (These eggs happens to be on one of Grandma Tobler's raisin - cinnamon rolls, too lazy to make the usual waffle, one of life's little pleasures on weekends.)