Why would you pinch egg whites when making sunny side up eggs?
Please see the full answer to  this SA question , excerpt below:


  When you break the eggs into the pan, you will notice that the yolks are surrounded by a higher rounded portion of whites. The secret is to take your fingers and pinch this pile of whites gently until it breaks and the whites in this membrane will redistribute evenly in the pan. 


From your description, the chef most likely cracked the eggs into a bowl rather than directly into the pan, but that shouldn't make any difference.