I hate this when frying eggs. Some eggs like the bottom one in the pic have this thick white layer that makes them take forever to solidify. Why??? Thanks!
I don’t have an answer as to why, but I can tell you with complete certainty that simply cutting through that inner white sac in a few places will allow it to spread out and cook faster. Doing this Increases the thickness ratio between the yolk and white and promotes more even cooking of the white and helps to avoid that ultra thin skin around the edges while also keeping the yolk more runny.
The quality of my over easy eggs became significantly more consistent and I could reliably hit my preferred range every time once I discovered this. I like fully runny yolks and gently cooked whites. It isn’t a magic bullet of course, heat level and focus play a big role but it was a large piece of the puzzle.