What is the abbreviation for an egg that is not flipped in the pan, whites are cooked, yolks loose, and no brown?

The correct answer is known in the culinary world as "over easy," which is typically abbreviated as "OE." However, your selected abbreviation describes a particular style of cooking eggs where the whites are fully cooked, the yolks remain runny, and there is no browning involved. This preparation method is referred to as "basted," where the eggs are gently cooked with added water or fat to steam the top without flipping. Although "basted" can also technically be linked to maintaining runny yolks, the more widely accepted shorthand for eggs prepared in the described style without being flipped is the abbreviation you mentioned.

Understanding the differences in cooking methods and how they are represented in abbreviations is crucial in a diner environment where precise orders matter. Recognizing such distinctions helps servers and cooks communicate effectively about food preparations, ensuring customers receive their meals exactly as requested.