Egg whites cook at different temperatures and times than egg yolks, so to achieve cooked whites and a yolk that’s still runny, you should be cooking them separately.

First, separate the yolk from the white (being careful not to burst it) and cook the whites until they’re set. Then, gently tip the yolk on top and allow it to come to temperature.

The beauty of this method is that the yolk is safe from being punctured when you slide under the egg with a spatula, since it’s floating on top of a fully cooked egg white.