Runny.
I’m normally a scrambled egg person at home, which need to be still moist. But, on the rare occasions that I fry an egg for breakfast it will be sunny side up as you ex-colonials call it. I don’t like crispy whites so fry at a low temperature. Once the whites have set, I spoon the oil over the top of the egg. As soon as the top of the yolk goes opaque, it’s ready. Perfectly runny - just waiting for some fried bread to be dunked into it.
I cannot poach eggs. And yes, I’ve tried all the usual advice. Swirling the water. Adding vinegar. Etc. I end up with rock hard eggs. So, given the choice, it’s what I order when I have breakfast out
