i pop em on purpose to get em to cook faster

If the eggs are really old, they do that.

Eta https://answerpantry.com/why-do-some-egg-yolks-break-easily/

I gently crack em and peel em apart over a bowl. Less breakage, though I do have to pick shell out of the bowl sometimes. While I'm at it...

Then, bring the pan up to a high temp slathered in butter, then dump the eggs in. Hold the pan slightly to one side so the eggs don't fill it. Tiny bit of water on the empty part and then cover with a glass lid. After about 30 seconds to a minute depending on temp, move the pan almost off the burner and tilted towards the empty part so any condensation goes there and boils again. Leave there until the yolks cloud and the whites around the yolk don't jiggle too much (indicating the middle is still gooey).

Those of you that like gooey yolks give it a shot. Removing heat from the bottom early prevents the yolks from hardening, but the steam cook avoids undercooking the whites. Also makes it so you don't have to flip your eggs.