I'm gonna say it:
The Incredible Edible Egg!
When I make eggs over medium, I crack the eggs in the pan, not extreme heat, and as soon as the whites start to set, I take the spatula (Very Cautiously ) and pull the whites away from the yolk to thin out the whites so they cook, and then a quick flip over (Again, Carefully) to let it cook. A real good trick so that the whites cook and the yolk doesn't, is to as soon as they are flipped...to prick the yolk in the center with a toothpick. That will let the steam escape, and not allow the yolk to cook hard.
The yolk will not bleed out either.
While on the egg kick. Anyone ever make "Basted" eggs?
I take the bacon grease and crack the eggs in the grease, and quickly start spooning the hot grease over the whites only at first. When the whites are set and no longer runny, I spoon a couple spoons of hot grease over the yolk just to whiten the tops.
OMGoodness....Are they Goooood!! I love when the edges brown, and get crispy, but NOT Burned.
BTW... The computer works fast with being direct connected to the ISP Comcast...so it must be router issues. I have all three computers on the wireless router.
I have to check it out further now! Grrrrrrr!!!