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I'm of the impression that "scrambled eggs" means the eggs are completely beaten to where the yolk and white are completely blended before being cooked.

And "over easy/medium/hard" is where the yolk is intended to be unbroken.

Assuming that's true, is there a specific term for when the yolk is intentionally broken, but not beaten/blended with the egg white, then cooked? So there ends up being distinct areas of white and yellow in the cooked result.

E.g. in the following picture, I cracked eggs right into a frying pan with a little bit of oil, then broke the yolks - and let them run where they wanted, flipping the eggs over once or twice to get it cooked all over - but did not try to blend or homogenize the yolk and egg white together.

enter image description here

StoneThrow
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To me that's a "fried egg with a broken yolk", or fried egg, flipped & broken. I make them a lot, but never thought about a name for them. They go really well in sandwiches, without turning them into a banjo*.

It doesn't qualify as 'scrambled' because it has none of the method of 'regular' scrambled, it's not broken & whisked/stirred outside the pan. It has no salt/pepper/water/milk. It's not heated gently whilst continuing to stir.

It's just a "fried egg with a broken yolk".

*For why a runny egg sandwich is called a banjo - see Forces.net - Ever Wondered Why It’s Called An ‘Egg Banjo?' [just watch the video, it's short]

For why I don't think it's "country eggs"… imnsho, anything with 'country' tagged on is because no-one knows what else to call it. Google 'country eggs' & you see a million different cheerful 'farmhousey' things you can do with eggs ;)

Tetsujin
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I have seen these called half-scrambled eggs. In the video, Kenji says they are also called "country eggs". They are not a clear enough category to deserve an entry in Wikepedia's List of egg dishes, though.

LSchoon
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When things are called 'country' I believe it means unrefined but not as in bad, but the way we say a 'rustic pie' meaning the crust isn't all showy and perfect/pretty but the flavor is the same. I saw Jacques Pepin make a Country style French omelette and it was a bit browned with larger curds than the 'classic French omelette that is pale with smaller curds. Its just how much a prescribed method is followed.

Ruby Twilite
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I saw another conversation about this but from the other end, some people out here including myself, thought that when a person asked for "fried egg" it means this,

so cooking the egg would progress something like sunny side up, over easy , over medium, over hard, fried egg(this).

I was confused when I found out most people think all of those un-broken yolk eggs are fried eggs, seems like it might be a regional thing.

I do like "marbled" eggs though! too bad it means other things

These eggs are great for when you want to put it on a sandwich with less mess and time or if you are cooking eggs for a big family breakfast, scrambling a couple dozen eggs is a pain just throw them in and flip them making sure the yolk breaks so you don't have little kids dealing with runny yolks

Beartank Operator
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These are traditionally called "COUNTRY" scrambled eggs (in the United States). Eggs are cracked directly into the pan unadulterated (no milk) and allowed to cook for 15-30 seconds, and then scrambled with the spatula by chopping and folding the eggs as they continue to cook. They result is a chunky white and yellow egg consistency. (This is how I prefer my scrambled eggs).

Jeff
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They are 100% unique enough of a preperation to deserve a specific term, I've been calling them "marbelled eggs" which seems to be catching on, but marbelled eggs also refers to a hard boiled, cracked & tea soaked egg so fried marbelled eggs maybe, "lazy scramble" is similar but you keep stiring for a few more seconds

Leah
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