I change my approach every few weeks because I get bored fast.

But this is the best way I've found so far:

Start the pan as hot as possible, so that the bottom gets a nice crispy crunchy texture. Once you notice the bottom crispifying you turn the heat down to the lowest setting. Some of the white should still be raw/liquid at this point. Now you cover the pan with a lid so that the top can also get some heat. Wait until the white has fully solidified and then you are done.

The result should be a crispy egg white and a yolk that is verry runny on the inside. If you eat this on bread you can soak the bread in the yolk, a fork is recommend.

Bon Appetit.