Serious Eats - seriouseats.com

@NoPunyNerd: Thrills! Good luck.

@wookie, Remander, phatshanghai: DIY pho is the bombdiggity. And a dangerous thing, too! Because it might just ruin you to anything a restaurant could offer.

My pop used to make something conceptually the same for me for breakfast when I was a kid. However, instead of starting the egg and tossing in an ice cube, he'd add a whole tomato, sliced, to a hot, oiled frying pan. After a short bit, just after the cell walls of the tomato slices broke down to release a little juice, he'd add a couple of eggs to the pan. This would allow them to fry a decent bit before the tomato released enough liquid to create a decent steam. He would then cover the pan and allow the steam to cook the tops of the eggs. Finish this off with a bit of salt and pepper or garlic salt, and then eat it with toast. It's greatness.

I just started doing this last month!

I decided to crack open a cookbook to read instructions on very basic things, like the fried egg - just to see where i might improve - and this one book said to add a tablespoon of water to the pan.

I've also been cooking eggs like this all along, though with a stardard glass pot lid. Mostly because I can't seem to master poached eggs -- mine always end up a watery, cloudy mess.

I recently discovered this method and can vouch for it, Works great. The trick at first is to put just enough water/ice around the egg so you don't end up with extra water when the egg is set properly.