perfect eggs.

Has anyone ever mastered boiling eggs? or frying them? 


There is no way someone makes the perfect soft boiled egg every single time, with absolutely no snotty white parts, but still a gooshy yellow yolk. It is IMPOSSIBLE. Yes, it is possible to do this, but it always happens by accident! That's when you have to savor those delicious boiled eggs, cause you never know when you will have such a fantastic turn out again. 


Now this is where I need help. I live in some form of Austrian student housing, where dishes and furniture are provided just like in residence back home in Uni. Now, after many students living in this apartment year after year, lets just say the frying pan isn't exactly up to par. We all know what happens when that nice Teflon coated frying pan loses its Teflon.. well at least at the Harbers house it gets chucked because no one wants to deal with the mess. Understandable, because trying to fry an egg on a less than decent frying pan is like trying to fry an egg on asphalt, and flip it with a spatula that doesn't fit in the narrow sides of the pan, or.. road.  


Can anyone give me a solution to the perfect fried egg without getting a new pan? It doesn't even have to be perfect, just in one piece. More Pam? higher heat? lower heat? flip with a knife? If anyone reading this has a trick up their sleeve please lend this hungry student a hand.