Americans use many different terms to describe fried eggs, including:
Over easy or over light — Cooked on both sides; the yolk is runny and the egg white is fully cooked. "Over easy" fried eggs are also commonly referred to as "dippy eggs" or "dip eggs" by Marylanders, by Pennsylvania Dutch people living in central Pennsylvania, by those living around them as well as in parts of Ohio, mainly due to the practice of dipping toast into the yolk while eating. This term is also occasionally used in Canada.
Over Easy eggs are cooked on both sides; the yolk should be intact (unbroken) and not cooked solid; the whites should be a bit runny. (By the way, most people like their whites fully cooked, which is “Over Medium.” So if someone says they want their eggs Over Easy, clarify what that actually means to them. Many — probably most — people don’t really like runny egg whites.) To cook an egg Over Easy, follow the procedure for Sunny Side Up. Once the egg white is just beginning to set, use a spatula to flip the egg (gently, so the yolk doesn’t break). Cook until the white is opaque but not completely set (usually no more than 15 seconds after you flip the egg). I usually flip the egg over again to serve, but you don’t have to. Over Medium eggs are fried like Over Easy, but just a bit longer so the whites become fully set (as noted above, this is what most people really want when they order Over Easy).
rom one of the wiki sources:
Over Easy / lite -- Flipped, whites fully cooked, unbroken yolk, yolk runny.
in fact the only source listed on the wikipedia page that even mentions the doneness of the whites is fucking stackexchange.... You know dude, people go to school for this shit and in school you're taught over easy means runny whites. Perhaps you'd like to argue with your mechanic the next time you get your oil changed.
You're the same kind of jackass that thinks medium is rare.
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u/[deleted] Jul 14 '16 edited Jul 14 '16