The fried egg is a cornerstone of the classic American breakfast, symbolizing simplicity and comfort. Since the early 20th century it has appeared on diner menus alongside bacon and toast, representing a quick, protein‑rich start to the day.

American fried eggs are cooked in butter at medium heat for crispy edges and a runny yolk, while Chinese mirror eggs are often cooked in very hot oil for a thin, crispy white film that looks like a mirror and may be finished with soy sauce and scallions.

In the South, eggs are often fried in bacon grease for extra flavor; in the Pacific Northwest, many chefs use clarified butter for a cleaner taste; in New York diners, eggs may be cooked a bit longer for a firmer yolk. Each region tweaks fat type and cooking time to suit local palates.

Fried eggs are a staple at weekend brunches, holiday breakfasts (e.g., Thanksgiving morning), and are often served at backyard barbecues as a quick protein addition to grilled meats and toast.

The essential ingredients are a fresh large egg, butter (or a neutral oil), salt and pepper. Substitutes include clarified butter or ghee for higher smoke point, and sea salt or kosher salt in place of table salt.

Crispy bacon, breakfast potatoes, toasted sour‑dough, hash browns, and a side of fresh fruit all complement the buttery, runny‑yolk fried egg for a balanced breakfast plate.

Common errors include using too high heat (burns butter), overcrowding the pan (steams the egg), over‑basting which covers the yolk, and flipping the egg, which can break the yolk and lose the desired runny texture.

Butter provides a rich, nutty flavor and creates a gentle foam that helps the whites caramelize without the harsh taste of oil. It also allows for easy basting, which is key to achieving crispy edges while keeping the yolk runny.

Fried eggs are best served immediately. If you must make them ahead, cool them quickly, store in an airtight container in the refrigerator for up to 24 hours, and reheat gently in a skillet with a little butter, but the texture will change.

The whites should be fully set, opaque, and lightly browned at the edges. The yolk should remain bright yellow and visibly liquid, with no white coating the surface. The edges should be crisp, not soggy.

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