I like my yolk entirely liquid, just warmed through, so I cook it over very low heat which will usually set the all of the white while just warming through the yolk, even without flipping over. It's tricky, but I've been doing it since I was a little girl so I've gotten pretty good at it. And no, I don't cook them in nearly enough fat to ladle, but I've seen it done in restaurants. I do prefer them soft-boiled though - I just love dipping the bread into the whole egg.