My DH & I just started getting eggs from our RIRs and when we had enough for breakfast, decided to fry them up. We generality like our fried eggs with the whites firm & the yolks runny. Since the whites of our eggs stay together much more than store bought eggs, we realized it took a lot longer cooking time to get the white firm. Meanwhile, the yolks had also cooked until firm. We generally fry our eggs in a little butter. Is there some trick to getting the whites firm while keeping the yolks runny when frying fresh eggs?