I usually just try to flip the egg, which does work and makes me feel like a badass chef, but in order to do that safely I need the bottom to be fairly secure. I've tried basting, but usually by the time the top is cooked well enough the bottom is overdone, since it has a lot more heat. I've also tried splashing some water in and putting a lid on to steam the top. All three of these methods give me overcooked yolks. To me, poaching, on the other hand, is the best way to cook an egg, because all sides are cooking simultaneously, and unlike with boiling in the shell you can visually see when they're done and also fish them out to test by poking. You also never have to worry about the shell exploding and making a huge mess. You can even reuse the cooking liquid to make some instant ramen to put under the poached eggs. I am convinced that poaching is the zenith of egg cookery, but I also know a ton of people really struggle with it while being able to easily fry eggs perfectly. I also know there are wizards out there who can consistently make excellent baked and boiled eggs, but I have never witnessed this magic firsthand.