how to fried egg
Eggs are fried in cooking oil, sometimes with a sprinkle of salt. It is common to put a fried egg on top of bibimbap or Kimchi bokkeumbap. Sometimes, rice dishes, such as bokkeumbap, are simply made by applying a fried egg on a top of a bowl of hot rice, drizzled with a spoonful of gochujang and sesame oil. Occasionally, salt is added to fried eggs, and served as Banchan, which refers to small dishes of food served along with bap.
Fried eggs can be served on toast, or in a sandwich, with bacon, sausages, and a variety of condiments. It is also an essential 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 grub meal. They are usually cooked without turning over (a style called "sunny side up" in North America). The egg is cooked on a high heat and hot fat is splashed onto the top of the egg. This results in a custard-like yolk with a cooked surface. May also be referred to as (runny or hard).
Spanish painter Diego Velázquez painted a portrait of an elderly lady frying eggs in 1618.[7] In Spain, a fried egg served with boiled rice covered in tomato sauce is called arroz a la cubana.
In Brazil, a runny egg placed over a steak with a side dish of rice and black beans is called a bife a cavalo, literally "horse-riding steak". A similar dish, with the name bife a caballo in Spanish, is also common in Argentina, Uruguay and Ecuador (called "churrasco"); fried potatoes and salad replace the beans and rice. In northern Mexico, Huevos Montados (riding eggs) are served with refried beans and fried potatoes (or french fries). A common method of serving eggs in Mexico is huevos a la Mexicana, 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: motuleños (in Yucatan), aporreados (mixed with refried beans), and huevos rancheros (sunny-side up
Fried eggs can be served on toast, or in a sandwich, with bacon, sausages, and a variety of condiments. It is also an essential 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 grub meal. They are usually cooked without turning over (a style called "sunny side up" in North America). The egg is cooked on a high heat and hot fat is splashed onto the top of the egg. This results in a custard-like yolk with a cooked surface. May also be referred to as (runny or hard).
Spanish painter Diego Velázquez painted a portrait of an elderly lady frying eggs in 1618.[7] In Spain, a fried egg served with boiled rice covered in tomato sauce is called arroz a la cubana.
In Brazil, a runny egg placed over a steak with a side dish of rice and black beans is called a bife a cavalo, literally "horse-riding steak". A similar dish, with the name bife a caballo in Spanish, is also common in Argentina, Uruguay and Ecuador (called "churrasco"); fried potatoes and salad replace the beans and rice. In northern Mexico, Huevos Montados (riding eggs) are served with refried beans and fried potatoes (or french fries). A common method of serving eggs in Mexico is huevos a la Mexicana, 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: motuleños (in Yucatan), aporreados (mixed with refried beans), and huevos rancheros (sunny-side up