Dana Motter pauses while explaining how to make a perfect over-easy egg. In a small skillet, melt a generous pat of butter over high heat. Crack the egg and slide it in carefully. It should float on a layer of butter. Let the white set. Tilt the pan to slide the egg to the side of the pan away from you. Flip. Cook for another minute or so and plate. Repeat as necessary until you have it down; Motter says the flip takes a lot of practice. The key, though, is using enough butter so the egg doesn't stick.