cook fast at higher heat will cause the white to be firm, frying a bit longer at lower heat, and the whites are soft.
coincidentally, for whatever reason, i have always fried eggs by putting the small, non-stick skillet on a low fire, let it heat for 5-6 minutes, then adding butter, which melts quickly, then the egg, which takes a minute before it starts bubbling (depending on how long it has been out of he fridge), then turning the heat even lower before letting it go until time to flip.
the whites are always nice and soft, the edges are never brown and crispy. the yolk is pretty runny and the whites are set
![[Linked Image from i.imgur.com]](https://i.imgur.com/m0zk1a7.jpg)
