I could live on breakfast morning, noon and night but I like my eggs, "Sunny Side Up -- basted" (or covered until the egg white turns "white") and never, "over easy." So many times I request, "Up -- basted" and get over easy. The big deal is that while Basting the top the bottom of the egg is allowed to cook until almost golden brown and crisp (i.e.,"fried" egg w/ some runny yoke -- on top). Who does it just right? Extra points if basted in bacon fat -- at least REAL butter.