First, heat a non stick skillet for 10 seconds over high heat. Getting the pan hot helps to prevent the egg white from spreading out too much. Turn the heat down to low, and crack the egg into the skillet.

Immediately cover the pan. This will trap the heat and cook the top of the yolk. If your skillet doesn't have a lid, use a plate or a cutting board. I used a lid from a pot.

Next, turn the heat up to high for 15 seconds, this speeds up the process of cooking the egg white. Keep the skillet covered.

Then, turn the heat back down to low, and keep the pan covered for 2 – 2 ½ minutes. It is important to keep your eye on the eggs as they cook. In just 20 seconds the egg can go from having a fully cooked white to having an less than runny yolk.

Voila! You will have a perfectly cooked sunny side up with a cooked white and runny yolk.