" To fry the perfect egg, heat a small pan over high heat, further than you normally might, add enough fat to coat the pan, and crack in the egg. Add a small amount of butter and, tipping the pan with one hand, spoon the melting butter onto the egg white with the other hand. This bastes the egg so the top and the bottom of the white cook at the same rate, and the yolk just barely sets. "

― Samin Nosrat , Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking