Tag: Half fry

According to the USDA, fully cooking eggs to 160°F (71.1°C) is recommended to prevent foodborne illness, raising questions about the safety of half-fried eggs with runny yolks. The ultimate choice between a half fry and a full fry egg depends on a balance of personal taste preferences, health considerations, and food safety standards.

A single large egg provides approximately 6.3 grams of high-quality protein. When it comes to a half-fried egg, the protein amount remains nearly identical to that of a raw or boiled egg, as the cooking process does not significantly alter the total protein content, only the addition of oil or butter impacts other nutritional values.