My first advice to almost every egg question is lower the temperature. I don't know who taught most of us to cook eggs, but almost every home cook I see does it too hot.
I'm a firm believer in runny yolk (did you see what I did just there?) but I hate runny whites, so I flip mine too. The way I do it is to flip them just as I turn off the heat. The residual heat in the pan is enough to bring it to where I like, by the time I get my toast out and my plate ready the eggs are good to go.
Edit: spoon method works too, but it has disadvantages. For one, you need more oil, and second, I think it is a little more work. Dealbreaker? Nah, whichever works. My mom liked the spoon method, so I learned that way, and changed my mind later on.
