What do you call eggs prepared with a broken yolk, in a skillet, with no char? I crack 2 eggs into a saute skillet & break both yolks, cover with a lid & wait a couple minutes with medium heat, then flip them over & turn off heat for 1 more minute. I would like a quick easy description so I can order easily in restaurants
Where I come from, that would be called 'over hard.'
As a reference, the others would be over-easy (runny yolk), over-medium (soft, slightly runny), and the over-hard would be cooked solid.
Chefs will often break the yolk on an over-hard order, before flipping the egg, if it's not already broken.