Cracking the code: Frying eggs with zero added fat
No oil, olive oil, butter, or lard. I prepare fried eggs without adding any fat by rubbing the pan with a vegetable. It's a trick that works not only when dieting.
Fried eggs are a quick breakfast recipe, but they also make a great topping for homemade burgers or a speedy dinner instead of the traditional cutlet. Some people prefer runny yolks, while others can't imagine anything not being fully cooked. Regardless of which group you're in, this method is for you.
Fried eggs without fat
Before the eggs hit the pan, many people decide to grease it. There are different schools of thought. Butter adds flavour but burns easily. Olive oil and regular oil, on the other hand, can be overused, and the taste of lard might not appeal to everyone. Each of these fats has one downside—extra calories. While a balanced diet can include eggs fried in butter, sometimes it just doesn't fit. That's when a cucumber comes in handy.
Simply cut a cucumber in half and rub the cut side on the pan. It sounds unusual, but it really works. The eggs don't stick, they easily come off the pan's surface, and they also brown evenly from the bottom. The cucumber on the pan has another task—it prevents the egg from spreading and keeps its shape. This makes it aesthetically pleasing on the plate. Without special molds and without effort, the eggs will look like they came from a masterchef's kitchen.
Cooking on water
If the cucumber method doesn't convince you and you want to limit the amount of fat in your diet, try cooking with water. It may sound absurd, but it really works. Pour water onto a small non-stick pan and heat it on medium heat. The water should cover the bottom with a thin layer. When it starts to gently boil, carefully crack the eggs directly into the water. Try not to break the yolks. Cover the pan with a lid and cook on medium heat for about 2–4 minutes, depending on how you like your yolks. Gently remove the eggs from the pan using a spatula, and you're done.
