What is the abbreviation for an egg cooked in a pot of boiling vinegar water, whites cooked, yolks loose, and no brown?

The correct answer is the abbreviation for an egg that is cooked in a pot of boiling vinegar water, with the whites cooked and yolks left runny, typically referred to as a "poached egg." The abbreviation for a poached egg often utilized in restaurant menus or kitchens is indeed PCH, which stands for "poached." This terminology captures the essence of the cooking method and resulting texture of the egg, characterizing it as delicately cooked in seasoned water without browning, making it distinct from other methods of egg preparation, such as fried or scrambled.

The other options represent different cooking styles or preparations of eggs; for example, "Basted" refers to eggs that are cooked in fat while basting the tops with hot fat or water to set the whites, and "OM" is typically used for an omelet. "OL" would suggest over-easy, which typically involves frying and flipping rather than poaching. Understanding these distinctions helps in identifying the correct abbreviation for the poached egg technique.