What is the white of an over easy egg always like after cooking?

The white of an over easy egg is always soft after cooking, which is essential for the desired texture of the dish. When prepared correctly, the cooking technique allows the egg white to set just enough to be safe to eat while remaining tender, preserving a delicate, slightly runny quality. This is a key characteristic of an over easy egg, as it contrasts with the fully cooked yolk, providing a pleasant texture and a rich flavor when the egg is broken.

In terms of why the other options are less suitable: if the white were firm, it would suggest the egg has been cooked through completely, moving it away from the definition of over easy. A rubbery white indicates overcooking, which results in a less desirable texture. Lastly, a lumpy white is not typical of a well-cooked over easy egg, as it suggests inconsistency in the cooking process. Therefore, a soft white is the defining characteristic that aligns with the successful preparation of an over easy egg.