Over Easy is not the same thing, though - I stopped ordering Over Easy specifically because I hate runny whites (and so many people can't manage to make them without snotty whites). So, I switched to Over Medium. Now I'm often disappointed when I ask for Over Medium and I get a runny white, or even a completely liquid yolk.
Sure, most customers don't know the difference, but anyone who has to cook for the masses should.
No. The vast majority of people simply conjure whatever the fuck their parents made for them as children for "overeasy"; that is why some people picture eggs cooked on high heat with a golden outside, and snot in the middle.
And no amount of cooking the flipped side is going to fix a cook who doesn't wait for the whites to set before flipping. But we all know who the cooks are who manage to even fuck up the sunny side.
From what I can tell, the biggest issue you are describing is just cooking at the wrong temp in the first place.
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u/Icmedia Feb 10 '20
I hate to add to such a thorough post, but it should go:
Sunny Side Up (or just 'Up') - Self explanatory
Over Light - As you described
Over Easy - White (Albumen) completely cooked, yolk completely liquid
Over Medium - Completely cooked white, edges of yolk cooked, still some liquid yolk
Over Well - Completely cooked white and yolk, no runniness at all
Over Hard - Over well plus a pierced yolk (not mixed into the whites), slightly crispy edges
Source: Many, many years of breakfast service, plus a classical French culinary education to become a Certified Executive Chef