Cooking secrets: Frying eggs without grease or guilt
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 make for a quick breakfast and also serve as a topping for homemade burgers or a speedy dinner alternative to the traditional cutlet. Some people prefer runny yolks; others prefer them fully cooked. Regardless of which group you belong to, this method is for you.
Fried eggs without fat
Before the eggs hit the pan, many people choose 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 easily 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 accommodate 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 slide off the pan easily, and they also brown evenly on 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 moulds and without effort, the eggs will look as though 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 simmer, 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.
