I like my yolk runny too. My favorite boiled eggs has soft yolks too but they are impossible to peel so I enjoy my runny yolks as eggs in purgatory and poached eggs in soups… Sometimes as soft-boiled eggs.
I don’t like sunny side ups as I don’t like fried egg whites. Sometimes I eat it as it’s nice not to dirty a cup with eggs but I poke at the yolk at least to let is flow a bit so the yolk goes to places and break the boringness of whites… (Maybe I should make only runny yolks, without much whites…)
But I am more like the scrambled eggs and poached eggs in some tasty liquid/sauce person.
My SO likes sunny side eggs, runny yolks and properly cooked whites, tough to do it right… He helps the white to flow…
Only I am who is fine with runny fines and don’t find transparent ones gross. I don’t like those but I can deal with it if there’s an accident. I used to have “0 minute” boiled eggs. I mean I got them out when the water boiled.
I have no problem with raw eggs either but not in their normal form. It’s fine whipped or without the whites. Raw egg yolks are basic, I use them all the time. Raw egg whites are rare but they are irreplaceable in some desserts and are whipped as I already wrote.
Cold pork shoulders. My meat should be about this fatty.