Does anyone have any tips on how to flip over fried eggs without breaking the yolk? I like to dip my bread in the yolk, but they get too cooked to dip if the yolk breaks.

Make it on a small frying pan. Tilt it sideways with one hand, put spatuala underneath of egg carefully and slide it on the still tilted pan, do it carefully but quickly.

Works for me!

Sarah

Another good tip is to do it on a non-stick pan without the oil. It you like the oilyness lightly butter the bottom of the pan.

Sarah

Also it is more likely to break if you flip it too soon.
Sometimes I put a clear lid on the skillet until I am ready to flip it. That way the steam starts cooking the top of the egg.

I never use non stick pans. I just spray my small glass frypan with cooking spray. Let the egg start cooking and when it starts to set up take the spatula and go gently around the outer rim of the egg loosening it from the pan. Then when the egg is properly loosened from the pan lift it up and flip. Comes out perfect every time for me. I make a lot of fried egg sandwiches this exact way.

I never use non stick either but I do use a lot of butter.

If you mean without a Spatula:
A good seasoned egg pan that allows the egg to slide easily and not stick is first thing, then you need to be able to flip the egg, you could practice with a piece of toast. With the egg you have to catch the egg on the downward motion of the pan to eleminate a sudden impact.
About 35 years ago, I was the "Eggman", at the Hilton International/Las Vegas, I had 22 Egg Pans, and 9 Omelet Pans, Cooked for the 3 Breakfast restaurants at 1 time in the Hotel.
Super Fast demanding job.
To eleminate a move and save time, I used to Flip the egg, but then instead of flipping again and sliding on the plate, It was faster to flip onto the plate, much faster.
Hopefully your home is not that demanding.
Oh Yeah, Elvis didn't leave the building, he went to the Top Floor of the Hilton where his Suite was.
I would like to say Paris was a cute baby, but she wasn't born yet.

Excon, Those were good times. Working in a Restaurant, you won't go Hungry.

Well based on experience I heated the pan and put some vegetable oil( a little) and put the egg carefully so that the yolk doesn't break and I don't flip it I use the spoon to gathered heated oil in the side and pour it into the yolk so that it will be formed and cook just the way I wanted" My sunny side up egg" anyway low heat when you will put the egg.try it.

Strat - How long did it take you to do the flip the egg in the air thing and get it right? Just curious. With my aim I'll hit the floor every time guaranteed.

Didn't take long, I loved throwing and flipping, and juggling things since a kid. Started washing dishes, then I would go on the Fry Line and learn the different meals, cooks loved the break, Then I went to The Union for job as a cook, I said, sure I'm a cook, First job may have lasted a day, next one 2 weeks, by the 3rd job I could keep up. What you learn is preparation before the Shift change is the Key.

The best was the Eggs Benedict and the Omeletts, had to make the Hollandaise suace first thing, everyday. The arm that I whipped the eggs with looked like Popeye's, and my other arm looked more like Olive Oils.
I was taught to use MSG in the sauce, But never did, and if the sauce broke(seperated), you could whip it back in a cold stainless bowl, and a little ice. Great stuff.

I can't fry an egg in anything other than a cast iron frying pan... they distribute the heat better,

Coat the pan liberally with oil, or cooking spray, turn the heat down so the egg cooks slowly.

Then COVER the pan while you fry the first side. This partially cooks the top, making it easier to turn over.

I always use a non-stick pan or a well seasoned iron skillet. Use cooking spray or butter. In my opinion, the success comes from never cooking the eggs on a high heat. Use a medium heat setting, on my stove I cook them on 4. Let them cook until the whites are set completely. By using the medium heat, the yolk will not cook through, nor will your egg get brown and crusty, just cooked properly. Use spatula to gently flip over, and the egg will finish very quickly, as you are just "setting" the other side of yolk and white at this point! Your egg is easy to remove and flip onto the plate when cooked at a lower heat setting, also. When I visit my children out of state, my daughter in law asks for my "dippy eggs" almost every day! Salt and pepper before flipping!

Everyone gave you good suggestions, but I'll give you a different suggestion. If you like the whole yoke dipping thing, you may want to learn how to poach eggs.

Get a small pot and fill it with water. Bring the water to a simmer. Lower the heat so it only simmers, no hard-boiling. Add a teaspoon of salt (for flavor) and a teaspoon of vinegar (it keeps the egg tight). Take a spoon and swirl the water (also, it keeps the egg tight), so the water is gently spinning. Crack an egg into a small bowl or cup, and slide it into the water. Let it cook for 2-3 minutes, flipping it over once when it's set, so you get both sides evenly. You'll end up with a puffy cloud of egg, with a soft, warm egg yolk. Take it out, season and dip away!

Since it doesn't require butter or oil, it's also healthier.