How are the whites of fried eggs usually characterized?

The whites of fried eggs are typically characterized as firm and cooked through when using the common cooking technique for fried eggs. This preparation method allows for the whites to solidify while ensuring that they develop a pleasing texture that contrasts with the yolk.

Cooking the whites thoroughly is important for both food safety and enhancing the overall eating experience, as it creates a cohesive dish that holds its shape well on the plate. A well-fried egg will have whites that are set and can provide a nice base for the yolk, which may be left runny or cooked to preference.

While some cooking methods may purposefully leave the whites slightly softer or even liquid, the standard expectation for a properly fried egg is that the whites are fully cooked and firm.