Is there a term for "mildly scrambled" eggs?

grill_gus

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...

Originally asked by StoneThrow on Stack Exchange (cooking) (CC BY-SA 4.0).

uphilltech

Great question — answering as the UphillTech team:

I have seen these called half-scrambled eggs . In the video, Kenji says they are also called "country eggs". They are not a clear enough category to deserve an entry in Wikepedia's List of egg dishes , though.

Full answer by LSchoon: https://cooking.stackexchange.com/a/109156 (CC BY-SA 4.0).

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