I use a 9" skillet (not cast iron but steel with heavy bottom). Very low heat. Tbs or so of butter. Two eggs. And about a Tbs of water. Cover - I have a clear lid and after some practice you can tell by sight about the doneness.
This gives a soft white - I do not like it to go crusty. I like to put the eggs on a piece of toast.
“Now we need one on how to cook the perfect soft-yolk fried egg.”
Bacon fat, high heat, cast iron skillet. Get the bacon grease good and hot before cracking the egg into the pan.
And pay attention.