There's not really such a thing as over easy scrambled eggs. It originates with fried eggs, where it means turn them over gently (easy, carefully) and cook for for a few seconds more before serving, so the white is fully set (not "snotty"). That's gently because you don't want to break the yolk.

The opposite to over easy is sunny side up (i.e. - don't do that turning over).

EDIT: Because over easy is so well-known in the above context, and because there are no other standard terms to describe how you want your eggs (unlike, say, rare, medium, bloody, well-done for steaks), people do sometimes extrapolate variants such as over hard, or apply over easy to scrambled eggs. They're easily understood, but such usages aren't really standard terminology.

There's not really such a thing as over easy scrambled eggs. It originates with fried eggs, where it means turn them over gently (easy, carefully) and cook for for a few seconds more before serving, so the white is fully set (not "snotty"). That's gently because you don't want to break the yolk.

The opposite to over easy is sunny side up (i.e. - don't do that turning over).

EDIT: Because over easy is so well-known in the above context, and because there are no other standard terms to describe how you want your eggs (unlike, say, rare, medium, bloody, well-done for steaks), people do sometimes extrapolate variants such as over hard, or apply over easy to scrambled eggs. They're easily understood, but such usages aren't really standard terminology.

EDIT2: It never occurred to me anyone would propose an alternative origin for over easy. Having scoured the Internet, I don't see anything looking remotely like an "authoritative" etymological reference - so unless someone else does, all I can offer is a couple of links supporting what I think...

1. The spatula edge should stay on the pan so that the rolling of the egg off the spatula is "easy".
2. ...in order to faciliate lightly cooking the yolk, you would have to flip the eggs over, and to prevent the yolk from breaking (and rendering the eggs "cooked hard") you have to flip them over easy.

There's no such thing as over easy scrambled eggs. It only applies to fried eggs, and it means gently (easy, carefully) turn them over for a few seconds before serving, so the white is fully set (not "snotty"). That's gently because you don't want to break the yolk.

The opposite to over easy is sunny side up (i.e. - don't do that turning over). If anyone says over hard it's either a facetious echo of over easy, or they just don't know the standard terminology.

There's not really such a thing as over easy scrambled eggs. It originates with fried eggs, where it means turn them over gently (easy, carefully) and cook for for a few seconds more before serving, so the white is fully set (not "snotty"). That's gently because you don't want to break the yolk.

The opposite to over easy is sunny side up (i.e. - don't do that turning over).

EDIT: Because over easy is so well-known in the above context, and because there are no other standard terms to describe how you want your eggs (unlike, say, rare, medium, bloody, well-done for steaks), people do sometimes extrapolate variants such as over hard, or apply over easy to scrambled eggs. They're easily understood, but such usages aren't really standard terminology.