In most cases, what is on your plate when you sizzle up a quick fried egg is not a fried egg at all, but a set egg.
It’s high time to clear up this misunderstanding and explain the small but subtle difference between the two egg variations.
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This is how a real fried egg should be prepared
A real fried egg is usually served in the Pan turned. The egg is cooked on both sides so that the yolk is surrounded by a fine layer of protein.
On the other hand, if you sizzle your egg in the pan without turning it, then you are preparing a set egg.
Setzei: This is the difference to the fried egg
The term “set egg” is derived from the method of preparation: the egg is placed in the hot pan and only cooked on one side. The bottom becomes firm while the top remains raw.
The set egg definitely has its advantages: it looks decorative, the yolk often remains wonderfully liquid, and it has an unmistakable mixture of creamy yolk and delicate egg white.
Maybe at your next brunch you’ll start a little discussion about the terms set egg and fried egg – because many people don’t know the difference. And who knows, maybe you’ll win a few new fans for the often underestimated Setzei.
This article first appeared on Focus.de.