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

The abbreviation for an egg with all whites cooked, yolks broken and cooked, and no brown is OW/OH. This abbreviation indicates that the egg whites are cooked (denoted by the "OW" for "over well"), while the "OH" signifies that the yolks are broken and also cooked. In diner terminology, this specific cooking style ensures that the yolks are incorporated with the whites, creating a uniform texture and appearance, while avoiding any browning that might occur from cooking on a hot surface for too long. This level of detail in cooking allows servers to communicate precisely about customer preferences, ensuring satisfaction with the dish served. The presence of "OH" specifically clarifies the requirement for the yolks, reinforcing that they should not be runny but fully cooked alongside the whites.