1.   As the eggs cook, occasionally lift the bottom with a rubber spatula to prevent them from sticking and to allow the uncooked egg to run underneath.

2.   As the eggs cook, lift the bottom with a rubber spatula to prevent them from sticking and to allow the uncooked egg to run underneath.

3.   If you work quickly, the egg will cook evenly and be invisible except for its shine.

4.   It becomes dressed like coleslaw, and the eggs cook in its heat.

5.   The eggs must cook very slowly so the result is creamy, not curdlike.

6.   The eggs will cook fully from the heat of the pasta.

7.   The egg will cook lightly with the heat of the pasta.

8.   Regular eggs cooked sunnyside-up or over-easy can harbor salmonella.