If it is over easy the whites shouldn't be runny.
Sunnyside up eggs gross me out. I love over easy.
I think I saw Gordon Ramsay say a proper fried egg should have solid white, runny yolk and crispy edge. I've never been served that or been able to make it.
Perhaps if you add butter as your frying the egg and then spoon butter over the whites.
I dunno, I just flip them briefly. You don't get that nice sunnyside up look, but at least the whites are frim and the yolk is runny enough.
That's what I do (except I use the leftover fat from the bacon). Edit: I mean the butter thing. I only do over easy if I didn't make bacon to fry them in.
Cook for a couple of minutes, don't flip it, put a lid on the pan for a minute or so.
That will cook the membrane over the yolk and turn it white, and start to harden the yolk.
Poached isn't bad either if the water is removed well on a bunch of paper towels but wet eggs suck balls.
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