Discover the Art of Frying Eggs in Water: A Healthier Approach

Fry eggs in water instead of oil might be the culinary game-changer you’ve been looking for if you like fried eggs but are watching your fat intake. Many people who tried this procedure said they would never use oil again after trying it. Without the need for extra fats, this method guarantees that your eggs taste just as good and is surprisingly easy to implement. Find out why you may never need oil again after learning how to fried eggs with water.

How Come We Fry Eggs in Water?
One way to cook eggs without using oil or butter is by steaming them gently in water, a process called “water-basting.” This method yields eggs that are soft and cooked uniformly. This strategy is great for anyone watching their fat consumption since it lowers the amount of fat in your meal.

Sound Off Enhance Display
Essential Items
A dozen eggs

Teflon-coated pan

The liquid

Transfer tool

Stovetop cover

Instructions

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

First, get a nonstick skillet hot on the stovetop by placing it over medium heat. Put it aside for a minute or two to get it heated. Making sure you have a decent non-stick pan is the key to frying eggs in water instead of oil. This will prevent the eggs from sticking.

Two or three teaspoons of water should be added to the hot skillet after step two. The exact quantity of water needed to steam the eggs without covering them may vary somewhat based on the size of your pan, but it should be adequate.

3. Break the Eggs: Drop the eggs one by one into the pan set over the water. The egg whites will cook more uniformly if the water spreads and combines with them, which is also acceptable.

4. Cook with a Cover: After adding the eggs, cover the pan right away. The eggs will be cooked by the steam that is contained within. The egg whites should be set and the yolks should be cooked to your preference, so give them a couple of minutes to cook.

5. To serve, carefully remove the eggs from the pan by sliding a spatula under them after they are done. Make sure to serve right away. The egg whites are light and airy, and there’s no added fat.