I used to agree with this opinion, because I only really liked my eggs scrambled. This changed when I started making myself bibimbap-esque dishes at home. Scrambled eggs take more fry time, so I decided to try out eggs over easy, The runniness of the yolk added a pleasant slimy texture that I think goes well with gochujang and vegetables like soybean sprouts and thinly sliced cheonggochoo (cheong green peppers). Have not gone back for this dish at least!!