Over Easy Egg

Estimated time: 8 minutes.

On a small, non-stick ceramic pan, add a splash of olive oil. Turn on low head (4 on electrical).
Crack an egg on top of the olive oil.
Lightly salt and add black pepper. (Some fancy people prefer to add those after the eggs are cooked. Suit yourself.)
Then wait. Do not mess with the egg.
The egg will start to cook from the bottom. Use a silicone spatula to probe the egg, but only after you begin to see it turning white. The yolk will be still bright yellow and raw on top.
You will need to make sure the egg is loose and can swing around in the pan before turning it. Use the spatula to test if completely loose. You might need to gently push the spatula in some parts, between the egg and the pan. Be delicate, you can't break the yolk.
(Philosophical break: Eggs are difficult, I know. On top of it, you have literally a window of seconds to turn it, at right time. It gets better with experience. Good luck!)
Turn the egg with one swift motion of the spatula. If the egg lands imperfectly, don't try to adjust it. Let it sit until the other side cooks a bit, otherwise it will stick.
You have even less time after the turn. A good, runny, over-easy egg will take seconds to cook after the turn. This is the only turn, you are done.
Make sure the other side of the egg is also loose, and that the flip side did not stick to the pan. Cut the heat and serve, possible on top of an avocado toast.

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