Over easy describes a fried egg cooked on both sides with the yolk still runny, flipped once so the white sets fully while the yolk stays liquid under a thin film of set white. It sits in the diner lexicon between sunny side up, fried only on the bottom with a completely exposed yolk, and over medium or over hard, where the yolk is partially or fully set. Achieving over easy demands a confident flip or a deft pan toss and precise timing: seconds too long and the yolk firms. Food safety guidance complicates the pleasure, since runny yolks can carry Salmonella; vulnerable groups including pregnant women, young children, and the elderly are advised to eat eggs thoroughly cooked. In the UK, Lion-marked eggs from vaccinated hens carry lower risk, which is why the runny-yolk tradition persists there.