TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: I've recently found a recipe that I really enjoy, but it calls for a sunny side up egg. Every time I try to fry an egg in this way it ends up sticking to the pan, the yolk breaks, and it ends up as an eggy mess. I've tried multiple pans including my cast-iron pan, a teflon, pan, and others but they seem to always stick. What am I doing wrong?

SOLUTION: Frying EggsSticking to the Pan

PROBLEM: It has flavor, but its consistency is too thin.Will letting sit over medium low heat evaporate enough to increase its density or is this useless?Would bringing it to a boil help more. I don't want to ruin its flavor and am afraid bringing it to a boil with high heat will do just that.

SOLUTION: My tomato sauce is very watery

PROBLEM: At work, when I'm hungry, I sometimes resort to instant soup (Royco, in case it's relevant). Simple to make: heat water, put package content into cup, pour water into cup, stir.However, I often find that the powdered soup has a bunch of wet powder residue left at the bottom of the cup after drinking. although this residue is full of taste, it means the rest of my soup was actually blander than it should be. I also usually have a small bit of residue on my spoon that I can't seem to fully dissolve into the rest of the soup. The residue on the bottom of the cup usually can be fixed through proper stirring, but the spoon residue is trickier.How can I make the soup powder dissolve more effectively so all of the powder is part of the soup?

SOLUTION:
When turning instant soup into liquid soup, how can I optimise dissolution?