Fried eggs are traditionally eaten for breakfast in many countries but may also be served at other times of the day. In Cambodia, a fried egg is often served on top of a common dish called loklak. It is made of a ring of spinach, onion finely shaven, and tomato with either a portion of venison or beef with gravy, topped with a fried egg, either duck or chicken egg.
In Egypt, fried eggs are a common breakfast food. They are fried in fat such as vegetable oil, butter or ghee and served either plain or with other foodstuffs such as tomatoes, cheese, sausage or minced meat with onions and spices. They may also be served with slow-cooked fava beans.
In India, fried eggs are commonly served alone or as an accompaniment to bread. It may also occasionally be served with dosa, paratha, or roti. During or after the frying stage, egg is sometimes served with condiments such as black pepper, chili powder, green chili, and salt.