fried egg
Fried eggs (formation from the 18th century, possibly after the reflective sheen of the yolks ; French Œufs sur le plat or Œufs miroir ), set eggs , bull's eye (Swiss) or ox eyes (French Œil de bœuf ) are briefly in the pan or in the oven Cooked eggs with coagulated egg whites , but the yolks are still shiny. In technical terms, a distinction is made between set eggs as cooked on one side in the pan and fried eggs as eggs cooked in the oven or in the pan by placing a lid on all sides, where a white veil forms on the yolk.
preparation
For preparation, a pan that is not too large (the egg white should not be able to spread completely apart) is moderately heated with butter or clarified butter and pulled from the fire to carefully beat the eggs in. Then cook for two to three minutes on a mild heat, salt and pepper the whites and pour some of the hot butter over the still liquid yolk. Salting the yolks before cooking makes them tough, salting them afterwards makes them spotty.
Fried eggs should be prepared from particularly fresh eggs, as older eggs spread too much and, when cooked, may take on a rubbery consistency.
Preparation in the oven is classic . La Cuisine de Madame Saint-Ange (Larousse, Paris, 1958) presents it in detail on one and a half pages. It essentially differs from the one described above in that the eggs are in a fire-proof form with melted butter in the oven for three to four minutes cooked to perfection with a little more top than bottom heat.
Variants and dishes with fried eggs
Fried eggs worldwide are part of simple dishes such as fried eggs , ham and eggs (with ham or bacon ) and egg in the basket ( Egg in the basket ), but also of upscale like fried eggs Rossini (with sweetbreads and foie gras ) or fried eggs Meyerbeer (with lamb kidneys and Truffle sauce ). They are also traditionally part of the English breakfast . The expression "sunny side up", which is common in the USA, describes an egg that is fried on one side only, in which the egg white has coagulated but the yolk is still liquid - neither of which is a matter of course for fried eggs. Alternatively, you can have your egg prepared there with “over easy” or “over medium”, turned over for a short or medium length.
literature
- “Set eggs, fried eggs.” In: F. Jürgen Herrmann (Ed.): Herings Lexicon of the Kitchen. Fachbuchverlag Pfanneberg, Haan-Gruiten 2012 (licensed edition Nikol, Hamburg 2016); P. 178 ff. ISBN 978-3-86820-344-8 .
