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When I do fried eggs, I crack them onto a hot pan which has a small amount of oil or butter, then I immediately put the lid on the pan. This gives the eggs the effect of poaching on top, so there's no raw white left, but you have all the yumminess of a fried egg from the pan. You just leave the lid on for as long as you need to get the desired degree of yolk hardness you prefer. Usually best to leave it on for at least 2 minutes at first to begin the cooking process. Once it's begun, the yolks wont take long to go hard, so keep an eye on them. Obviously, a glass lid is ideal for this because you can see what's happening and take them off at the right time.
Sounds complicated, but give it a go. It's really easy.
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Kind words are the music of the world. F. W. Faber
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