notbob wrote:

> Over easy is usually an easier way than "sunny side up" which is basically
> the same degree of doneness (hard wht, runny yolk) but requires frying in
> enough grease that excess grease can be constantly ladled over the top of
> the egg while it's cooking.

In my books, what you are talking about with the ladling of grease
(preferably bacon) is called basted. Sunny side up is just the whites
cooked through, no flip for an over-easy look. Big, sunny yolk glaring
at you from the plate.

--Lin