food identification

I'm of the impression that "scrambled eggs" means the eggs are completely beaten to where the yolk and white are completely blended before being cooked.

And "over easy/medium/hard" is where the yolk is intended to be unbroken.

Assuming that's true, is there a specific term for when the yolk is intentionally broken, but not beaten/blended with the egg white, then cooked? So there ends up being distinct areas of white and yellow in the cooked result.

E.g. in the following picture, I cracked eggs right into a frying pan with a little bit of oil, then broke the yolks - and let them run where they wanted, flipping the eggs over once or twice to get it cooked all over - but did not try to blend or homogenize the yolk and egg white together.

Best Answer

To me that's a "fried egg with a broken yolk", or fried egg, flipped & broken. I make them a lot, but never thought about a name for them. They go really well in sandwiches, without turning them into a banjo*.

It doesn't qualify as 'scrambled' because it has none of the method of 'regular' scrambled, it's not broken & whisked/stirred outside the pan. It has no salt/pepper/water/milk. It's not heated gently whilst continuing to stir.

It's just a "fried egg with a broken yolk".

*For why a runny egg sandwich is called a banjo - see Forces.net - Ever Wondered Why It’s Called An ‘Egg Banjo?' [just watch the video, it's short]

For why I don't think it's "country eggs"… imnsho, anything with 'country' tagged on is because no-one knows what else to call it. Google 'country eggs' & you see a million different cheerful 'farmhousey' things you can do with eggs ;)