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My two thoughts:
- with fried eggs, there's a sack on the albumen (the egg whites) that is akin to the yolk sack. So if you want an egg where the whites are crispy and the yolk is runny, you need a pretty hot surface and you need to be clear to pop the outer sack without popping the inner, allowing it to thin out and cook faster.
- with omlettes and such, you're really managing moisture content. You can cheat by adding a lot of oil or, better, a lot of medium-soft cheese like feta or cheddar. Other people add milk while scrambling the eggs. But the reality of the situation is that visual aesthetics aren't important once it's in your mouth, and how it tastes is way more important. "Pan scrambles" or a "frittata" are much more realistically attainable and delicious for the lack of stress involved.
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