try bacon fat for the lacing
Very hot bacon fat. Which is why it works better than butter . . . butter tends to burn too quickly, but if you don't mind brown butter? Very hot butter works as well.
You also need more than just a (so the eggs don't stick) thin coating of grease on your pan (maybe? 1/16th to 1/8th of an inch?) It's the grease that hard-fries the edges.* After I cook a batch of bacon, I'll drain most of the grease off and cook the eggs from there.
Once you crack the eggs, give the pan a bit of a swirl to thin out the edges of the eggs.
After about a minute, the edges should be starting to brown. You'll think "The grease is too hot! These eggs are going to burn! The yolk will be hard!"
This is where basting comes in . . . Add a splash of water (maybe a tablespoon or 2, depending on the size of your pan) and cover immediately. The water will cause the grease to spit, so be careful. The water under the lid will steam the tops of the eggs. After about 2 minutes the eggs should be done -- all the white cooked through, crispy edges, and a runny yolk.
My timing may not be 100% accurate, depending on the size pan, how many eggs you use, how hot your grease is. But it should give you a starting point.
*Which is why I don't do crispy edged-eggs very often, trying to cut down on greasy food and all that.