Fried egg

Fried eggs (education from the 18th century, possibly after the specular gloss of the yolk ), setting eggs, bulls eye ( schweiz. ) or ox- eye (French oeil de boeuf ) are briefly cooked in a pan or in the oven eggs, curdled their protein, the yolk but is still shiny. In technical terms, a distinction between setting eggs than unilaterally cooked in the pan and fried eggs as in the oven or in the pan by placing a lid on all sides cooked eggs, in which a whitish haze forms on the yolk.

Fried eggs should cook only the freshest eggs, because these older the egg whites to very diverging and cooked might assume rubbery consistency.

For the preparation is not a large pan ( the protein should not be able to completely diverge ) moderately heated with butter or ghee and pulled from the fire to gently beat the eggs into it. Then we cooked two to three minutes on low heat, salt and pepper and the white are some of the hot butter over the still liquid yolk. Yolk before cooking to salt, making them tough, they then add salt, spotty.

Classically preparation in the oven. La Cuisine de Madame Saint-Ange ( Larousse, Paris, 1958) sets it to one and a half pages in detail dar. In essence, it differs from that described above in that the eggs in a refractory mold with melted butter minutes in the oven for three to four top and cooked in a little more bottom heat " come to perfection ."

Fried eggs are most part simple dishes like fried eggs, ham and eggs ( with ham or bacon ) and eggs in the basket ( Egg in the basket ), but also of upscale such as fried eggs Rossini ( with sweetbreads and foie gras ) or fried eggs Meyerbeer ( with lamb kidneys and truffle sauce). Furthermore, they are traditionally part of Full English Breakfast.