Have a firm white and firm egg yolk.

A dish made from eggs stirred or beaten together in a pan while being gently heated.

Egg is cooked without flipping until the while is set firmly and the yolk is cooked softly.

Difficult to prepare as keeping the form of the egg in the cooking process.

Gives shape to the egg and holds the inner contents.

Act as a protective layer in case the shell cracks.

This is formed by contraction of the contents as soon as the egg is laid, due to the difference in the outside temperature.

Consists of three parts – the outer thin albumen, the middle thick albumin and the inner thin albumin.

Separated from the white by a membrane called the vitelline membrane.