since moving to Florida 20 years ago, I have acquired a taste for something that didn’t exist in New Jersey:
“Eggs over hard”
it’s really just a fried egg that’s fried until the yolk is fully cooked.
I am surrounded by people who like things “fully cooked” so i just go with it.
There’s still a magic stopping point for perfection though. that’s true with every egg way but poached needs the most balance of all.