Is there a single word to describe an egg that has been cooked in such way the yolk is liquid and white solid?

There isn't a single perfect word for an egg cooked with a liquid yolk and solid white, but here are some options and why they might not be ideal:

* "Soft-boiled" is the closest, but it's not entirely accurate because it implies the white might be softer than desired.

* "Runny" is a good descriptor for the yolk, but doesn't specify the state of the white.

* "Poached" implies a different cooking method (with the egg submerged in water) and doesn't always guarantee a perfectly solid white.

* "Oozy" is a descriptive term but not as commonly used in culinary contexts.

You could use a combination of words like:

* "Soft-boiled with a runny yolk and firm white"

* "Egg with a liquid yolk and set white"

Ultimately, the best way to describe it depends on the context and your personal preference for precision.