[ElendilTheTall][1] beat me to it; read [their answer][2] for more info.

I will add that, at least in the US, whenever a menu states that a dish is topped with a "fried egg," it almost always implies that the egg will have a runny yolk.  You often see this on sandwiches (particularly hamburgers), and often as an optional addition.  Typically, the egg will be shallow fried similar to what is sometimes called the "[Spanish Method][3]."  This produces a solid white, runny yolk, and crispy browned edges of the whites.  Ordering eggs "over easy," "sunny side up," or "soft poached" at most breakfast/brunch places will produce a solid white and runny yolk, but it will typically not result in the crispy edges.

  [1]: http://cooking.stackexchange.com/users/4194/elendilthetall
  [2]: http://cooking.stackexchange.com/a/73639/5600
  [3]: http://www.nytimes.com/slideshow/2012/09/12/dining/20120912-SPANISH.html