Try this instead: Baked eggs.
Use a custard dish, lightly buttered, and crack the egg into it, keeping the yolk whole if you can.
Place the custard dish in a pan of boiling water (make sure the water rises to nearly the same height as the egg in the dish—but the water doesn’t spill into the dish or touch the egg)
Bake at 250° to 300° for whatever time it takes until the egg whites get firm. (It’s been so long since I’ve had these that I forget how long it takes.)
When the eggs are done, handle the custard dish with a potholder while you chop the egg inside and melt some butter over it, crumble some bacon on it, salt and pepper, etc.
Heaven in a dish.