There is a simple trick to get "sunny side up" with the egg white cooked and still runny egg yolkWhen I was growing up, everybody (who fed me) cooked eggs either hard boiled or sunny side up (fried). I never liked sunny side up, some of the egg white on top was always never cooked all the way. When I leaned that I could cook (fry) an egg "over easy", I was in heaven (runny yolk with whites cooked on both sides). This is now my preferred way to enjoy eggs.
1. pan heated up to medium heat - about 160c - pan slightly coated with your preferred fat - but just coated, there shouldn't be excess fat left in the pan
2, crack the egg in, season it and fry for 3 minutes
3 put a lid on the pan and fry for another 1-2 minutes dependent on the size of the egg
4. done - take it out and serve immediately
The lid on the pan will help the egg white to fully cook, whilst the egg yolk will be cooked, but still be runny - because it is much thicker than the egg white. This way you get the egg yolk cooked on the upper side as well and avoid having it 2/3 cooked and 1/3 still raw.
To just coat the pan with fat instead of leaving access fat in the pan will give the egg a nice searing on the lower side, whilst avoiding bubbles - you get a perfect "sunny side up" this way.