Not the OP, but I’ve found the secret to perfect eggs is a very good non-stick pan so that you only need a minimal amount of fat in the pan (vegetable oil, not butter or anything pretending to be butter) AND knowing your stove. Does it heat consistently or are there big variances in temperature. The pan should never get too hot. Patience is key. No violent bubbling or sizzling. Eggs cooked slowly tend to be more picturesque than eggs cooked in a hurry. Covering them towards the end of cooking can help solidify the whites, but if too much steam builds up it will cause a translucent film to develop over the yolk…making them look like a stereotypical blind martial arts master in a movie. Personally, I like them that way. My grandma called them “blind eggs” when she made them. If you like your yolks without this then be very attentive if you cover them…maybe use a clear lid…otherwise cook them uncovered & allow extra cooking time at a slightly reduced temperature.