Frying an egg at too high a temperature or for too long causes the protein in egg whites to coagulate excessively and lose internal moisture. If you want a perfect fried egg, we advise cooking it as slowly as possible over low heat - and removing it from the pan as soon as it is done. As a bonus, your egg will absorb less fat.
Technically, it is impossible to fry an egg in the classic sense and simultaneously have a perfectly cooked egg white and a firm yolk. If you cook the yolk to its just-right coagulation temperature, you will overcook the egg white.
People who do not like runny yolks should turn the eggs "over easy" rather than wait for the yolks to firm as they cook "sunny side up". Or you could braise the eggs by covering the pan with a lid - the trapped steam hastens the cooking of the yolk tops. Be sure to cover over very low heat and keep the lid closed (no peeking) to prevent steam from escaping.
The hue of a "sunny-side up" yolk is a bright orange-yellow. However, a thin milky-white layer appears on the top of the yolk if you use any of the egg-cooking methods mentioned above. What you see is a thin layer of albumen that naturally coats the egg yolk membrane. You don't notice it at the beginning of the cooking process because at that stage it is transparent.
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