By mixing in a small quantity of extra water before you cook the eggs, you are slowing down the cooking process by making more water available that has be evaporated. This keeps the cooking temperature to less than 100°C (212°F) for longer, therefore increasing the the time for the egg proteins to foam and expand before setting
What is the way to add water/milk to the sunny side up eggs (eggs which are NOT supposed to be mixed before putting on the frying pan)?
UPDATE: If I cook the egg in this cream instead of butter/oil, will it make sense? http://www.amul.com/products/amul-freshcream-info.php