Once they are cooked, turn the oven down to about 100 degrees C and cook the eggs
In a large frying pan (ideally one that has a lid) heat the oil
Break in an egg and with a fish slice, gather the whites toward the egg yolk as it splays out
Break in the next egg and repeat
If the egg whites of two eggs join up, separate them with the end of the fish slice
Only put in as many eggs at a time as will comfortable fit together
Cover the eggs with a lid (or large plate)
Cook for about 1 and half minutes until the whites are all cooked
Scoop up gently with a fish slice and put on a plate. Keep warm while cooking the other eggs in the cooling oven
Serve immediately with the potato wedges