Sunny-Side Up

• Place the egg in a heated, greased skillet and cook until the white is set. The yellow of the egg will hold its round shape in the pan and be runny when eaten. Cook the egg a few seconds longer to create a harder yolk and to create a crispy edge around the egg white.

Basted

• Place a few drops of water over the egg while it is in the skillet. Cover the skillet and cook. The steam will create a thin white coating over the yolk. The yolk, when eaten, will still be runny, similar to a sunny-side up egg.

Over-Easy and Over-Medium

• Crack the egg into the skillet and cook until the whites are set, as you would for a sunny-side up egg. Slide a spatula under the egg and, in one motion, flip it over, keeping the yolk intact. Cook for a few seconds for an over-easy egg, to maintain a runny yolk; cook for an additional 15 to 20 seconds for an over-medium egg, to create a soft yolk.

Over-Hard

• Cook the egg in the skillet until the white is set. Using a fork, break the egg yolk so it runs into the white. Flip the egg using a spatula and cook until the yolk and white of the egg are solid.