For me, the perfect fried egg requires that the white be fully cooked, even the part that covers the yolk,  and the yolk just be starting to harden. I have never been able to make more than two eggs effectively at one time.

Directions

I take a small covered frying pan and heat it on medium heat with a pad of butter. Carefully crack the egg(s) into the pan and put about a teaspoon of water on the edge, then immediately cover the frying pan. The steam produced bastes the top of the egg while it cooks. As soon as the film over the yolk starts to turn white, turn off the heat and let it sit covered for about 30 seconds or so. then lightly tap the edge of the yolk with a spatula to feel if the yolk is starting to harden. Immediately serve. This best served with a toast made from some kind of bakery fresh or artisan bread toasted to just the right amount of browning and some perfectly cooked bacon..