Preheat the pan: Place a non-stick frying pan or skillet over medium-low heat. Allow the pan to heat up for about 1 minute.

Add butter or oil: Add 1 tablespoon of butter or oil to the pan and let it melt, ensuring it spreads evenly across the pan’s surface.

Crack the eggs: While the pan is heating, crack the eggs into two separate small bowls or ramekins. This makes it easier to slide the eggs into the pan without breaking the yolks and also helps avoid any shell fragments.

Cook the eggs: Gently slide the eggs into the preheated pan, keeping some space between them. Cook the eggs for about 1-2 minutes, until the egg whites are set and opaque but the yolks are still runny. You can add a pinch of salt and pepper to taste during this stage if desired.

Flip the eggs: Carefully slide a spatula under each egg, making sure not to break the yolk. With a gentle yet swift motion, flip each egg over. Cook for an additional 1 minute or until the desired doneness is reached. Over-easy eggs should have a slightly runny yolk but cooked whites.

Using the spatula, gently lift the eggs from the pan and transfer them to a plate. Serve immediately with toast, bacon, or any other breakfast accompaniments you enjoy.