friedegg

Friedegg is a term that generally refers to the simple culinary dish known as a fried egg, in which an egg is cracked into hot fat and cooked until the white sets and the yolk reaches the requested donenness. In ordinary usage, the two-word form fried egg is standard, while friedegg occasionally appears as a brand name or stylized title.

Preparation varies by preference and cuisine. A typical approach uses a skillet over medium-low heat with a thin layer of butter or oil. Crack the egg into the pan, season with salt and pepper, and cook until the white is fully set. For sunny-side up, the yolk remains visible and slightly runny. For over-easy, -medium, or -hard, the egg is flipped and cooked to desired firmness. Covering briefly can steam the top for more even cooking.

Regional variants and contexts include oeufs au plat in French cuisine, and fried eggs served atop rice, bread, or vegetables in various cultures. The simple frying technique makes fried eggs a common breakfast component and a flexible ingredient in sandwiches, bowls, and garnishes.

Nutrition and safety: a large egg provides roughly 70 calories, about 6 g of protein, and essential nutrients; frying adds calories depending on the fat used. Eggs should be stored refrigerated and cooked to a safe temperature to limit foodborne illness, especially for vulnerable groups. Those who prefer to avoid runny yolks may opt for fully cooked yolks.