page_title: Fried egg
section_title: Austria, Germany, and Switzerland
hierarchical_section_title: Fried egg / Regional adaptations and specialities / Austria, Germany, and Switzerland
caption_attribution_description: English: Two fried eggs on a white plate
context_page_description: A fried egg, is a cooked dish made from one or more eggs which are removed from their shells and placed into a frying pan, and fried with minimal accompaniment. Fried eggs are traditionally eaten for breakfast in many countries but may also be served at other times of the day.
context_section_description: Fried eggs (Spiegeleier, singular Spiegelei) are a crucial part of such traditional German dishes as Strammer Max (the egg is fried on one side with an unbroken yolk, and served "sunny side up" atop an open ham sandwich) or Hamburger Schnitzel / Holsteiner Schnitzel / Fernfahrerschnitzel ("trucker's schnitzel") – a similarly prepared fried egg served on a Wiener Schnitzel.
  Fried eggs over (or side-by-side with) pan-fried potatoes is another common dish, sometimes served with spinach as a third component of the meal. Some German cooks break the yolk and distribute it across the surface of the white during the frying.
  All of the above are typically lunch, rather than breakfast, dishes, although eggs themselves (like boiled or scrambled eggs) are a common part of a German breakfast.
caption: Fried eggs served with Vegeta spice in Croatia
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