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

The abbreviation for an egg with loose whites, loose yolks, and no brown is often denoted as "OL." This stands for "over easy" eggs, which are usually cooked on one side until the whites are set, and then flipped briefly to leave the yolks runny while the whites remain soft. The absence of the brown refers to the cooking technique where the egg is not allowed to brown on the surface, ensuring a tender texture and a visually appealing presentation.

In this context, other abbreviations do not accurately represent the characteristics of this particular egg style. For example, "OMW" typically refers to "over medium well," indicating a firmer yolk and whites that may be cooked more thoroughly. The term "BROWN" implies a specific cooking method that results in browning, contradicting the features described in the question. "UP" generally signifies fried eggs cooked on one side without flipping, which does not allow the characteristics of loose whites and yolks to be achieved as described. Therefore, "OL" is the most precise abbreviation for the given egg preparation.