Those who are asserting that there shouldn't be a thin layer of cooked yolk on what was (before the flip) the sunny side are confusing over-easy with sunny-side-up. There has to be a thin layer of cooked yolk on what had been (before the flip) the sunny side to keep the yolk from breaking upon transition to the plate. Done properly, when you cut open the yolk on your plate (through that thin layer of cooked yolk), the yolk oozes out, and spreads all over. If that doesn't happen, then you have over medium or over well.
