When an egg is "over easy," the yolk is a little firm around the edges, but maintains mostly a liquid consistency. This type of preparation cooks the eggs on both sides and results in an egg that is less runny than a sunny side up egg.c

• Egg
• Butter
• Seasonings (optional)

1. Place frying pan over low heat.
2. Melt enough butter to cover the bottom of the pan.
3. Crack the egg into the pan, but take care to not separate the yolk. 
4. Watch for the white edges of your frying egg to become opaque and mostly cooked. The egg liquid close to the yolk should still be runny and liquid in appearance.
5. Tilt your pan to a 45 degree angle, then slide your spatula gently under your egg.
6. Flip your egg onto the other side. Make adjustments to any portion of your egg that is not lying flat against the pan.
7. Cook for 15 seconds after flipping.
8. Season your egg as desired.
   
9. Plate your fried egg and serve.

• Warm your pan before cooking and ensure all butter has melted.
• Flip your egg once the white edges become opaque.
• Season your egg with a variety of your favorite spices. (optional)
• Cook for 15 seconds on the second side to avoid over cooking the yolk.