Yea, me too. I give it a poke with the shell or corner of the spatula to puncture when I first crack it in. The yolk doesn’t really burst so much as oozes and a little might pool in the hot pan before the flip. I do it like that if it’s going in a sandwich or if it won’t get eaten till it’s chilled, I don’t want wet yolks then.
But I like eggs every way, anyway, wet or dry, boiled, shirred, foo yong, deviled, pudding-style in a hotel pan in a motel buffet. I tried pickled eggs for the first time around Christmas, delicious!
The only eggs I can think of that I really couldn’t handle are the preserved ‘century’ or thousand year duck eggs, they’re like ammonia jello.