is what I would call
‘Turned’ (over) and well-cooked.
Some answers and comments above refer to fried eggs being flipped. ‘Flipping’, in my experience, involves flicking hot fat from around a sunny-side up egg onto both the white and the yolk. Although, for many people, 'flipping' a fried egg means to turn it upside down (i.e. yolk downwards), the idea of flipping hot oil onto a frying egg is supported by the OED. It is also a usage I grew up with.
Flip - A smart stroke or blow; A sudden jerk or movement; To put into motion with a flip (OED).
I like my eggs sunny side up and flipped (i.e. white is made firm, not slimy, while the yolk remains runny). If I suspect that (the hot oil) flipping will be substandard (i.e. there will still be slime) - and it's something of a UK speciality to fry eggs too fast so the underside of the white verges on crisp while the upper side of the white and the yolk have a generous film of uncooked slime - then I ask for my eggs to be turned ("over easy" ?).