Standards of Quality for Fried Eggs

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

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  1. White should be shiny, uniformly set, and tender, not browned, blistered, or crisp at edges.
  2. Yolk should be unbroken (unless requested by customer) and set properly according to desired doneness. Sunny-side-up yolks should be yellow and well rounded. In other styles, the yolk is covered with a thin layer of coagulated white.
  3. Relatively compact, standing high. Not spread out and thin.