Fried egg
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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 cooked. They are traditionally eaten for breakfast or brunch in many countries but may also be served at other times of the day.
Regional adaptations and specialities
Austria, Germany, and Switzerland
Fried eggs (Template:Lang; singular Template:Lang) are a crucial part of such traditional German dishes as Template:Lang (the egg is fried on one side with an unbroken yolk, and served "sunny side up" atop an open ham sandwich) or Template:Lang / Template:Lang / Fernfahrerschnitzel ("trucker's schnitzel") – a similarly prepared fried egg served on a Template:Lang.
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.
Cambodia
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.Template:Citation needed
Indonesia
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)<ref>Template:Cite web</ref> and fried noodle (mie goreng), either freshly prepared noodle or cooked from instant noodle Indomie Mi goreng.<ref>Template:Cite web</ref>
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.<ref>Template:Cite web</ref> 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.Template:Citation needed
Ireland and the United Kingdom
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.Template:Citation needed
Hispanic and Lusitanic world
In Portugal and Brazil, a runny egg placed over a steak with a side dish of rice and fried potatoes (and the addition of black beans in Brazil) is called a Template:Lang, literally "horse-riding steak".
A similar dish, with the name Template:Lang in Spanish, is also common in Argentina, Ecuador, and Uruguay (called churrasco); fried potatoes and salad replace the beans and rice.
In Colombia’s Template:Lang the egg is accompanied with avocado and chorizo.
In Chile and Peru, a fried egg is included in Template:Lang, Template:Lang, Template:Lang, and several other dishes.
In Ecuador, llapingachos include a sunny-side up egg served over pan-seared cheesy mashed potatoes and fried sausage.
In northern Mexico, Template:Lang (riding eggs) are served with refried beans and fried potatoes (or french fries). Another common method of serving eggs in Mexico is Template:Lang, 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), Template:Lang (mixed with refried beans), and Template:Lang (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 Nâzım Hikmet said in an interview that he stayed with a Spanish friend for a month and ate fried eggs almost every day.<ref name="Hikmet1989">Template:Cite book</ref>Template:Page needed
Malaysia and Singapore
Just as in Indonesia, nasi goreng, one of the popular fried rice dish in Malaysia and Singapore is often served with a fried egg.Template:Citation needed
Netherlands
In the Netherlands, a fried egg (Template:Lang) is normally served on top of a slice of bread (white or whole wheat), often with fried bacon, for breakfast or lunch.<ref>Template:Cite book</ref>
An Template:Lang is a dish consisting of two or three fried eggs, sunny side up. One version is fried together with ham and cheese (Template:Lang), or bacon and cheese (Template:Lang). 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. Template:Lang, which literally means "out-thrower", is a Dutch word for a bouncer.<ref>Template:Cite web</ref>
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.<ref>Template:Cite web</ref>
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.Template:Citation needed
Thailand
In Thai cuisine, when the words Template:Lang (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 Template:Lang for instance, translates to "basil fried pork on top of rice with a fried egg". Sometimes this is referred to as a "top egg".<ref>Template:Cite web</ref> Fried rice is also popularly accompanied with a fried egg, such as with khao phat Amerikan and khao phat (standard Thai-style fried rice).<ref>Template:Cite web</ref><ref>Template:Cite web</ref> 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.<ref>Template:Cite web</ref>
United States and Canada
In both the United States and Canada, the term 'fried egg' is an umbrella term which can refer to multiple ways in which an egg can be fried. Using over-easy as an example, they may be ordered either as 'over-easy eggs' or as 'eggs, over-easy' to denote the kind desired.Template:Citation needed
Over-easy/Dippy egg
Over-easy refers to eggs which have one side which has had most of its whites fried, while the other side has only been lightly fried, leaving the yolk unbroken and runny.<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> In the state of Pennsylvania, these are commonly known as 'dippy eggs', in reference to the fact that they are often eaten by dipping toast into the yolks of the egg.<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> In the United Kingdom, 'dippy egg' instead refers to soft-boiled eggs.Template:Citation needed
Over-medium
Over-medium refers to eggs which have their whites fried on both sides, but have yolks which are soft but not runny.<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Over-hard
Over-hard refers to eggs which have been fully cooked on both sides, with a yolk which is solid but intact.<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Sunny-side up
Sunny-side up refers to eggs which have only been fried on one side, not being flipped at all, leaving a completely intact and soft yolk on top.<ref>Template:Cite web</ref><ref>Template:Cite web</ref> <ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Vietnam
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.Template:Citation needed
Egg in the basket
Template:Main 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.<ref>Template:Cite web</ref> 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.<ref>Template:Cite web</ref>
See also
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