Nanny in her natural habitat: the kitchen.
I realized this weekend that I have successfully made a souffle, but can’t make a fried egg.
My grandmother made delectable fried eggs, and made it look easy. The everyday breakfast options at her house included bacon (turkey bacon after my grandfather’s heart problems were diagnosed), toast (or biscuits, on occasion) and eggs, either scrambled or fried (note: fried eggs, over easy, became known as Paw-Paw eggs, because they were his favorite, and to this day I can barely order them in a restaurant without calling them by this nickname).
I should have paid more attention, I guess. I should have offered to cook the eggs instead of going for the easy job of making toast or microwaving turkey bacon. (Or making the grits. I can’t believe I forgot about the grits option.)
I might not even have this ongoing fear of cast-iron skillets.
Entirely Adequate 
sunny side up for me… I cannot flip one. .. well without having to call them scrambled. My 85 yr old father still can.. hope he stays active LOL Maybe it’s an old folks thing?
Eggs are very sensitive. It has taken me years of practice to perfect a fried egg. I can even poach an egg to near perfection. Oh? But in a cast iron skillet? That might be challenging. Now I’m starving. Miss you!
Hey, I just posted on perfectly fried eggs. The secret is to go slow.
I disagree completely with Tammy. The key is to go hot. Cooking eggs in a skillet slowly, whether scrambled or fried, is a great way to make them spongy and gross.
Heat the skillet to medium-hot (like, 6-7 on a 1-10 scale) for ten minutes, then go, realizing your windows for specific orders (over easy, over hard) are measured in seconds, not minutes.