For my culinary school externship one of my jobs was to help prepare breakfast for 90 people each morning. By far the most called for egg preparation was eggs over easy followed closely by eggs sunny-side up. Traditionally, the perfect fried egg is not crispy or brown but a simple cooked white with a round yolk cooked to the desired doneness.
4 large fresh eggs
2 tbsp. butter
Salt and pepper to taste
10 inch non-stick Skillet with a lid
Heat resistant spatula
Small shallow bowl
First thing we need to do is let our eggs warm to room temperature. This will let our eggs cook more quickly and properly. Heat a 10 inch non-stick skillet on medium high heat so that when you add a drop of water it just sizzles. Turn the heat to low and melt the butter to cover the bottom of the pan. Break an egg into the bowl and slide the egg into the skillet. Repeat with the rest of the eggs and cook slowly until the white is set. For a sunny-side up egg, add a tablespoon of water and cover with the lid. Cook for 5 minutes or until the top of the egg is cooked and the yolk is the desired doneness. Season with salt and pepper and serve immediately.
For over-easy eggs cook the eggs for 4 minutes then we flip the egg and finish the cooking. Flipping an egg properly takes a little practice. Slide the spatula under two thirds of the egg so the yolk is supported and one third of the egg hangs over the left side if you are right handed (right if you are left handed). Let the edge touch the pan and move sideways lowering so the edge make contact with the pan then roll your hand so the egg rolls off the spatula. Repeat for the second egg and cook for thirty seconds more, Using the spatula, remove the eggs, season with salt and pepper and serve immediately.