A fried egg is a cooked dish made from one or more eggs which are removed from their shells and placed into a frying pan and fried. They are traditionally eaten for breakfast in many countries but may also be served at other times of the day.
Fried eggs served with Vegeta spice in CroatiaTwo eggs with blue cheese on a plateTwo Austrian-type fried eggs painted on a bench with a frying pan next to it, Vienna
Fried eggs (Spiegeleier; singular Spiegelei) are a crucial part of such traditional German dishes as Strammer Max (the egg is fried on one side with an unbroken yolk, and served "sunny side up" atop an open ham sandwich) or Hamburger Schnitzel / Holsteiner Schnitzel / Fernfahrerschnitzel ("trucker's schnitzel") – a similarly prepared fried egg served on a Wiener Schnitzel.
Fried eggs over (or side-by-side with) pan-fried potatoes is another common dish, sometimes served with spinach as a third component of the meal. Some German cooks break the yolk and distribute it across the surface of the white during the frying.
All of the above are typically lunch, rather than breakfast, dishes, although eggs themselves (like boiled or scrambled eggs) are a common part of a German breakfast.
Bangladesh and India
In Bangladesh and India, fried eggs are commonly served alone or as an accompaniment to bread. It may also occasionally be served with dosa, paratha, or roti. During or after the frying stage, they are sometimes sprinkled lightly with condiments such as black pepper, chili powder, green chili, and salt.[citation needed]
In central and northern India's English-speaking middle classes and mid-level restaurants, "single-fried" refers to sunny side up (also known as a "bullseye") and "double-fried" to over hard. Street food parlance uses "half-fry" or "half boil" as a base term with "half fry bina palti" (un-flipped) meaning sunny side up and "half fry palti maarke" or "alti palti" (flipped) meaning over easy/medium/hard where the customer oversees the flip and says when.[citation needed]
Cambodia and Vietnam
In Cambodia, a fried egg is often served on top of a common dish called beef lok lak. It is made of a ring of spinach, onion finely shaven, and tomato with either a portion of venison or beef with gravy, topped with a fried egg, either duck or chicken egg.
In Vietnam, a fried egg (Trứng ốp la) is served over white rice, topped with a dab of oyster or hoisin sauce; this is also popular in east Asia. Fried eggs are also sometimes used in a bánh mì.
Czech Republic
Fried egg prepared sunny side up is known as "volské oko" or "sázené vejce" in Czech cuisine and they are served either alone as part of breakfast, or for lunch with a side of spinach and boiled potatoes.[citation needed]
Egypt
In Egypt, fried eggs are a common breakfast food. They are fried in fat such as vegetable oil, butter, or ghee and served either plain or with other foodstuffs such as tomatoes, cheese, sausage, or minced meat with onions and spices; they may also be served with ful medames (slow-cooked fava beans).[citation needed]
Indonesia
Mie goreng noodle served with fried egg and vegetables
In Indonesia, fried eggs are served either as telur ceplok or telur mata sapi (Indonesian for "bull's eye egg") which refer to sunny side up eggs, as telur dadar (omelette) or as telur orak-arik (scrambled eggs). The fried eggs are either setengah matang which is half cooked with still runny yolk or matang which is well done. When speaking English, an Indonesian waiter may ask if you want the egg fried "one side" or "two sides". Fried eggs, especially bull's eye egg, are a popular topping for Indonesian fried rice (nasi goreng)[1] and fried noodle (mie goreng), either freshly prepared noodle or cooked from instant noodleIndomie Mi goreng.[2]
A simple dish of fried sunny side up egg served on top of steamed rice drizzled with kecap manis sweet soy sauce, is a favourite dish among Indonesian children.[3] Other than served with rice, fried eggs might be served with bread as a sandwich for breakfast. Seasoning includes salt and pepper, sweet soy sauce, and sometimes hot and spicy sambal chili paste.
Ireland and the United Kingdom
This full English breakfast includes bacon, fried egg, black pudding, grilled tomatoes, fried mushrooms, hash browns (not traditional), baked beans, and sausages.
Fried eggs can be served on toast, or in a sandwich, with bacon, sausages, and a variety of condiments. Eggs are often part of the full breakfast commonly eaten in Britain and Ireland. Fried eggs are often served with ham or gammon steak as a popular pub meal. The egg is cooked on high heat and hot fat, oil, or water may be splashed onto the top of the egg to baste it and cook the white. They are usually cooked without turning over.
In Portugal and Brazil, a runny egg placed over a steak with a side dish of rice and black beans and fried potatoes is called a bife a cavalo, literally "horse-riding steak".
A similar dish, with the name bife a caballo in Spanish, is also common in Argentina, Ecuador, and Uruguay (called churrasco); fried potatoes and salad replace the beans and rice.
In Ecuador, llapingachos include a sunny side-up egg served over pan-seared cheesy mashed potatoes and fried sausage.
In northern Mexico, huevos montados (riding eggs) are served with refried beans and fried potatoes (or french fries). Another common method of serving eggs in Mexico is huevos a la mexicana, which blends fried eggs with diced tomato, onion, and green chili pepper; the amount of pepper added is often to order.
There are several other egg dishes in Mexico which combine different ingredients: Huevos motuleños (in Yucatán), aporreados (mixed with refried beans), and huevos rancheros (sunny side up eggs served over a corn tortilla, covered with spicy salsa). Also, in some parts of Mexico, fried eggs are served with fresh tomato, onions, and cilantro salsa. Red chili is optional, as is a blended sauce.
In Spain fried eggs (huevos fritos) are a common dish. They are eaten alone, with meat, or with sausages. In this country, a fried egg served with boiled rice covered in tomato sauce is called arroz a la cubana in Spanish and the same dish is served in parts of Latin America, Italy (so-called occhio di bue, transl: ox's eye), the Philippines, and Portugal as well.
Poet Nazım Hikmet says, in an interview, that he stayed with a Spanish friend for a month and ate fried eggs almost every day.[4]
Japan
Called "medama yaki" (目玉焼き, lit.: cooked eyeball), fried eggs are usually made sunny side up. They may be served with salt and pepper, soy sauce, or Japanese-style Worcestershire sauce. Fried eggs are a popular breakfast dish, with toasted sliced bread or rice.[citation needed]
Korea
Called 계란부침 (gyeranbuchim, 'egg pancake') or more commonly 계란후라이 (gyeran hurai, 'egg fry'). Eggs are fried in cooking oil, sometimes with a sprinkle of salt. It is common to put a fried egg on top of bibimbap or Kimchi bokkeumbap. Sometimes, rice dishes, such as bokkeumbap, are simply made by applying a fried egg on top of a bowl of hot rice, drizzled with a spoonful of gochujang and sesame oil. Occasionally, salt is added to fried eggs, and served as Banchan, which refers to small dishes of food served along with bap. In Busan area, fried eggs are often served with Jjajangmyeon.[citation needed]
A Dutch uitsmijter spek en kaas: fried eggs with bacon and cheese
In the Netherlands, a fried egg (spiegelei) is normally served on top of a slice of bread (white or whole wheat), often with fried bacon, for breakfast or lunch.[5]
An uitsmijter is a dish consisting of two or three fried eggs, sunny side up. One version is fried together with ham and cheese (uitsmijter ham en kaas), or bacon and cheese (uitsmijter spek en kaas). Another version is placed on buttered bread over a generous slice of cold meat, e.g., cooked ham or beef, similar to the German Strammer Max or Strammer Otto, and usually garnished with a dill pickle. It is a common lunch dish served in many cafes, canteens, and lunch rooms in the Netherlands. Uitsmijter, which literally means "out-thrower", is a Dutch word for a bouncer.[6]
Nigeria
What is known as "scrambled eggs" in the US and UK is called "fried eggs" in Nigeria, while what is known as "fried eggs" in the US and UK would be known as "half-fried eggs" in Nigeria. The mai shai stalls cook scrambled eggs to the point of being heavily crisp.[7]
Philippines
Fried Spam with rice and eggs is a common meal in the Philippines.
In the Philippines, fried eggs are often cooked like a sunny-side egg but the yolk is half cooked - referred to as malasado (from the Spanish, meaning undercooked) - by sprinkling it with salt and oil while being fried, giving it a distinctive pink-colored membrane. Garlic rice (sinangag) with an egg (itlog) is a common combination known as silog, usually served with a choice of breakfast meat such as beef tapa to make it tapsilog, longaniza (longsilog), fried milkfish, dried fish, tocino (caramelised pork), Spam, or corned beef, etc. In addition, fried eggs are eaten in a dish called Arroz a la cubana, which is seasoned ground beef with raisins, cubed potatoes, tomato sauce, and olives, along with white rice and fried ripe plantains. Fried eggs are also a main ingredient in the noodle dish Pancit Batil Patong, where a fried egg is topped over stir-fried noodles.[citation needed]
Russia
Yaichnitsa
The two most popular fried egg dishes commonly eaten in Russia are yaichnitsa (Russian: яичница), a generic term for pure fried eggs, and omlet (Russian: омлет), an omelet distinguished from simple eggs by addition of milk or other liquids.[citation needed]
Yaichnitsa has two main varieties, a glazun'ja (Russian: глазунья), usually referring to the sunny-side up but generally meaning any variant with the unbroken yolk, and a scramble called boltunya (Russian: болтунья), which may have various toppings such as fried bacon, ham, salt pork or other cold cuts, fried bread or onion, or other vegetables added. A common way of preparing both types is to have multiple eggs cracked into a saucepan or frying pan and cooked without flipping. The whites flow together and individual portions are divided up after the whole pan-full has cooked.[citation needed]
Thailand
Yam khai dao: A spicy and sour Thai salad made with crispy fried eggs
In Thai cuisine, when the words khai dao (lit. "star egg") are placed after the name of a dish, it means that one wants that dish accompanied by a fried egg. The very popular kaphrao mu rat khao khai dao for instance, translates to "basil fried pork on top of rice with a fried egg". Sometimes this is referred to as a "top egg".[8] Fried rice is also popularly accompanied with a fried egg, such as with khao phat Amerikan and khao phat (standard Thai-style fried rice).[9][10] Another popular way of eating fried eggs in Thailand is to use it as the main ingredient of the Thai salad called yam khai dao.[11]
Ham and eggs served with fried eggs prepared "sunny side up"
North Americans use different terms to describe the degree and method to which fried eggs are cooked, including:
Over easy or over light
Cooked on both sides; the yolk is runny and the egg white is fully cooked.
Over medium
Cooked on both sides; the yolk is cooked through but soft and near liquid at the center. The egg white is thoroughly cooked.
Over hard or over well
Cooked on both sides all the way through, with the yolk broken (immediately after the egg is cracked).
Sunny-side up
Cooked on one side only, until the egg white is set, but the yolk remains liquid. Gently splashing the hot cooking oil or fat over the sunny side uncooked white may be done to thoroughly cook the white. Covering the frying pan with a lid during cooking (optionally adding a cover and half-teaspoon of water just before finishing) allows for a less "runny" egg, and is an alternative method to flipping for cooking an egg over easy (this is occasionally called sunny side down or basted). Sunny side-up eggs are also commonly referred to as "dippy eggs" or "dip eggs" by Pennsylvania Dutch people living in central Pennsylvania, in parts of Ohio, and in Pittsburgh mainly due to the practice of dipping toast into the yolk while eating. This term is also occasionally used in Canada. They are also sometimes called moon eggs by those residing in eastern Maryland.[citation needed]
Scrambled
The raw egg may be beaten to combine the white and yolk, and the egg is occasionally stirred while it is frying to ensure even cooking.
The name "toad in the hole" is sometimes used for this dish, particularly in the U.S., though that name more commonly refers to sausages cooked in Yorkshire pudding batter.[12] This dish is usually made by cutting a circle or other shape out of a slice of bread, often using a drinking glass or biscuit cutter. The bread is fried until brown on one side and then flipped, and an egg is broken into the center and seasoned, usually with salt and pepper, and sometimes herbs. The pan is then covered, and the egg is cooked until the white is just set. The cutout center of the bread is often fried as well and served alongside or on top of the finished egg.[citation needed]
An omelette is a dish made from eggs, fried with butter or oil in a frying pan. It is a common practice for an omelette to be folded around fillings such as chives, vegetables, mushrooms, meat, cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China.
A schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel originates in Austria as wiener schnitzel and is very similar to dishes such as escalope in France and Spain, panado in Portugal, tonkatsu in Japan, cotoletta in Italy, kotlet schabowy in Poland, řízek in Czech Republic, milanesa in Latin America, chuleta valluna in Colombia, chicken chop in Malaysia, and chicken-fried steak and pork tenderloin of the United States.
The milanesa is a variation of the Lombard veal Milanese, or the Austrian Wiener schnitzel, where generic types of breaded cutlet preparations are known as a milanesa.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.
Nasi goreng is a Southeast Asian fried rice dish, usually cooked with pieces of meat and vegetables. One of Indonesia's national dishes, it is also eaten in Malay-speaking communities in countries such as Malaysia, Singapore and Brunei, and has gained popularity in Sri Lanka through migrations from the Indonesian Archipelago, in countries like Suriname via Indonesian immigrant communities, and in the Netherlands through its colonial ties with Indonesia. Nasi goreng is distinguished from other Asian fried rice preparations by its distinct smoky aroma, and caramelised yet savoury undertones of flavour. There is no single defined recipe for nasi goreng, and its composition and preparation varies greatly from household to household.
A poached egg is an egg that has been cooked, outside the shell, by poaching, as opposed to simmering or boiling. This method of preparation can yield more delicately cooked eggs than cooking at higher temperatures such as with boiling water. Poached eggs can be served in several dishes.
Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because of late-19th and early 20th century immigration waves of, mostly, Italians. Spanish influences are abundant: desserts like churros, flan, ensaimadas yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also all kinds of stews known as guisos or estofados, arroces, and fabada. All of the guisos and traditional pucheros (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the Basque and Galician regions, and also Portugal. Due to its strong Italian tradition, all of the famous Italian pasta dishes are present in Uruguay including ravioli, lasagne, tortellini, fettuccine, and the traditional gnocchi. Although the pasta can be served with many sauces, there is one special sauce that was created by Uruguayans. Caruso sauce is a pasta sauce made from double cream, meat, onions, ham and mushrooms. It is very popular with sorrentinos and agnolotti. Additionally, there is Germanic influence in Uruguayan cuisine as well, particularly in sweet dishes. The pastries known as bizcochos are Germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the Berlinese known as bolas de fraile, and the rolls called piononos. The facturas were re-christened with local names given the difficult German phonology, and usually Uruguayanized by the addition of a dulce de leche filling. Even dishes like chucrut (sauerkraut) have also made it into mainstream Uruguayan dishes.
Lontong is an Indonesian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia, and Singapore. Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement for steamed rice. The texture is similar to that of ketupat, with the difference being that the ketupat container is made from woven janur fronds, while lontong uses banana leaf instead.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.
Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.
Teochew porridge is a Teochew rice porridge dish often accompanied with various small plates of side dishes. Teochew porridge is served as a banquet of meats, fish egg, and vegetables that is eaten with plain rice porridge. It may be simply prepared plain, or include sweet potatoes. The rice grains, while softened from cooking, are still whole and not in an overly starchy state. Because the porridge is served plain, it is suitable to accompany salty side dishes. The recipe originated in Chaozhou and was later modified by early immigrants prepared in Malaysia and Singapore over the generations to suit local tastes.
Arab Indonesian cuisine is characterized by the mixture of Middle Eastern cuisine with local Indonesian-style. Arab Indonesians brought their legacy of Arab cuisine—originally from Hadhramaut, Hejaz, Sudan and Egypt—and modified some of the dishes with the addition of Indonesian ingredients. The Arabs arrived in the Nusantara archipelago to trade and spread Islam. In Java, since the 18th century AD, most of Arab traders settled on the north coast and diffuse with indigenous, thus affecting the local cuisine culture, especially in the use of goat and mutton meat as well as ghee in cooking.
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.
Indo cuisine is a fusion cooking and cuisine tradition, mainly existing in Indonesia and the Netherlands, as well as Belgium, South Africa and Suriname. This cuisine characterized of fusion cuisine that consists of original Indonesian cuisine with Eurasian-influences—mainly Dutch, also Portuguese, Spanish, French and British—and vice versa. Nowaday, not only Indo people consume Indo cuisine, but also Indonesians and Dutch people.
Breakfast, the first meal of the day eaten after waking from the night's sleep, varies in composition and tradition across the world.
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