Hi everyone. Looks like I joined the conversation just in time. I have a LOT of experience making eggs. I can tell you from looking at that picture that those eggs were actually fried and then covered so the white coats the yolk from the top. I've done that when I don't feel like flipping them but want to keep them from being totally "sunny side up". Larry's tips on eggs are absolutely correct. I know when I make mine "over easy" (which is my favorite) I carefully turn them (think how you'd carefully turn fish...sliding under and turning over versus "flipping") just after the white is hard enough not to run. I also turn the heat off the eggs when I think they are close because it's easy to over cook them. Oh yeah, I also use a non-stick pan with butter...I just adore the flavor. And...as I've mentioned many times over...I use very high quality cage-free eggs, which I honestly think cook better and taste better. HTH!