Take two hens both called Richard; pamper, and wait until eggs appear amongst the sweet smelling hay of their nesting boxes.
Crack shells very carefully, and gently drop contents into a small amount of hot olive oil. Fry until of desired consistency.
Say 'Oooh' and 'Aaah' whilst enthusing over the freshness and quality of Richard and Richard's gourmet eggs, before transferring to a well-loved plate, and anointing liberally with Lea and Perrin's Worcestershire Sauce. Consume accompanied by good quality buttered bread or toast.
There's nothing to compare to a fresh, home grown, simply fried, hen's egg (or two); my occasional Sunday breakfast treat.