The perfect soft yolk fried egg. I love these but could never get it right.
Years ago, my beautiful wife, an Iowa farm girl and youngest of ten, showed me the simple secret.
Cook the eggs in bacon fat or vegetable oil (your preference), and when the eggs are almost done on the first side, take a large spoon, dip it in the grease, and slowly pour it over the tops of the yolks, give it 30 seconds or so, then flip. The top of the yolks cooks just enough not to bust when you turn them. She cooks them over medium heat.
That’s how my Dad taught me. He learned it as a short-order cook while working his way through Creighton U., back in the day...