Fried eggs taste better if you replace olive oil and butter with this simple ingredient
Fried eggs are quick and easy to prepare, but getting the whites cooked through while keeping the yolks runny can be a bit of a challenge. However, a surprisingly simple technique allows you to better control their cooking without using excessive amounts of fat.
- Express.co.uk reveals a simple trick for cooking fried eggs with a well-cooked white and a runny yolk.
- The technique involves using water for steam cooking, thus avoiding excess fat.
- This method guarantees a less fatty egg, but the result differs slightly from traditional cooking.
Cooking a fried egg seems simple, yet it very often happens that the white sticks, the edges burn, and the yolk is overcooked. Don't panic, express.co.uk has shared a very simple tip for achieving more even cooking without butter or oil.
Water, the unexpected ingredient for cooking fried eggs
What could be simpler than making a fried egg? A little butter or olive oil in the pan, an egg cracked on top, and a few minutes of patience. However, getting it cooked just right is less straightforward than it seems.
The problem stems in particular from the fact that the egg white and yolk don't cook at exactly the same rate. As a result, the bottom can become very crispy, even starting to burn, while the white surrounding the yolk remains slightly raw. And while waiting for it to cook, you risk turning the runny yolk into a firm one.
To avoid this little morning dilemma, you could skip the butter and oil and use a much more basic ingredient: a little water. The idea might seem surprising, but it works! This technique is actually based on steaming.
Simply heat a pan, crack the egg into it, and then add a small amount of water next to it. Cover the pan with a lid. As the water heats up, it will steam and gently cook the top of the egg.
This steam helps the egg white cook evenly without needing to leave it in contact with the pan for too long. It's a simple way to avoid an overcooked bottom while the top is still struggling to set.
A less fatty egg with a still runny yolk
With this method, there's no need to drench the pan with oil or butter, provided, of course, that you use a non-stick pan to prevent the egg from sticking to the bottom. However, keep in mind that the result differs slightly from that obtained with traditional cooking.
You won't necessarily get those very crispy edges characteristic of a fried egg. However, the white will be evenly cooked and combined with a still-soft yolk.
