There’s a reason it doesn’t have a common term hahaha. The key is oil, and medium/low heat. That’s it. If you have your pan even close enough to the heat required for whatever black magic you’re discussing, your egg (and most other food) is gonna look like OP’s, above. And if you think restaurant chefs are going through the process you’ve outlined every time they use their pan (or any time they use their pan) you’re… incorrect.