felütve

Felütve is a Hungarian term that can refer to several culinary preparations, primarily involving eggs. The most common meaning describes eggs cooked by breaking them directly into a simmering liquid, such as water or broth, without a surrounding vessel. This method results in a poached egg, where the white sets around the yolk, which often remains liquid. This is a popular breakfast item and a key component in dishes like Eggs Benedict, though the Hungarian context typically implies a simpler preparation.

Another interpretation of "felütve" can relate to dishes where an ingredient is "beaten" or "whisked" into another. For example, a sauce might be "felütve" with egg yolk to thicken and enrich it, a process similar to tempering or making a liaison. In this sense, it signifies the incorporation of beaten eggs into a mixture.

The term can also sometimes be used more loosely to describe any dish where eggs are prominently featured or have been broken and cooked in a pan, akin to a simple fried egg, though the poaching connotation is generally stronger. The specific context in which "felütve" is used is crucial for precise understanding.