What is the abbreviation for an egg with whites cooked, yolks loose, and no brown?

The abbreviation for an egg with whites cooked, yolks loose, and no brown is "OE," which stands for "over easy." In this cooking style, the egg is fried on one side until the whites are set, then flipped gently to briefly cook the other side while keeping the yolk runny. This method is notable as it produces a tender egg with a pleasing texture and a vibrant, golden yolk that remains intact.

The other options refer to different styles of cooking eggs; for example, "UP" typically indicates fried eggs served sunny-side up with the yolk still intact and uncooked. "OMW" stands for "over medium well," which denotes a longer cooking time resulting in a more set yolk. Lastly, "OL" refers to "over light," where the yolk is mostly cooked but still slightly runny. Each abbreviation closely relates to the specific way the eggs are prepared, emphasizing the unique characteristics of the over easy style.