What is the difference between "over-easy" and "over-medium" eggs?

The distinction between "over-easy" and "over-medium" eggs revolves around the doneness of the whites and yolk during the cooking process. For over-easy eggs, the whites are gently cooked until they are just set, leaving the yolk runny and the whites soft. This results in a delicate texture that allows the yolk to flow when pierced. Conversely, for over-medium eggs, the whites are cooked a bit longer which causes them to firm up more around the yolk, while still keeping the yolk partially runny. The key difference lies in the firmness of the whites, with over-easy having softer whites and over-medium featuring firmer whites surrounding a yolk that is slightly more set compared to over-easy eggs. This nuanced understanding of egg cooking techniques is essential in culinary practice, particularly in breakfast preparation.