Golden, smooth dome of liquid yolk in the center of a firm white puddle. Add a dash of salt and pepper and serve on a crispy piece of toast. Every time I make myself an egg, this is what I aim for. Technically, it's considered an over easy egg. Cook it slowly on one side until the white sets enough to flip it over, gently, and finish cooking. Do not order an over easy egg in a restaurant unless you like loose, boogery whites- order it over medium.
The only way to improve on this divine meal, is to add a bit of cheese, such as Fiscallini's cheddar. I'm no expert on cheeses, but this one is quite tasty. It's creamy and a little tangy but not overpowering. It could even make a delicious grilled cheese sandwich or improve a cheap dinner of boxed macaroni and cheese.
