What is the abbreviation for an egg which is cooked like UP but the water in the pan is used to cook the top with steam, whites are cooked, yolks loose, and no brown?

The abbreviation for an egg cooked in the described manner is BASTED. This cooking technique involves cracking the egg into a pan and allowing the bottom to fry while simultaneously using water in the pan to generate steam. This steam effectively cooks the top of the egg, ensuring that the whites are set while the yolk remains runny. This method produces an egg that is shiny and completely white without any browning, which aligns perfectly with the description provided in the question. Understanding the method of preparing basted eggs can enhance a server’s ability to accurately relay cooking specifications to the kitchen and ensure customer satisfaction.