In a 12-inch nonstick skillet over medium, melt the butter, swirling to coat the pan. When the butter stops foaming, crack an egg into each quadrant of the pan. Use a silicone spatula to gently push the edges of the egg whites toward the yolks to keep the eggs separate. Cover and cook until the whites are set but the yolks are still runny, about 1½ minutes. Season with salt and pepper, then slide the eggs onto individual plates.