Revolutionize breakfast with this fat‑free fried egg hack
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 can serve as a topping for homemade burgers or a speedy dinner alternative to the traditional cutlet. Some people prefer runny yolks, while others can't imagine eating anything that's not fully cooked. Regardless of your preference, 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 flavor 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 easily come off the pan surface and brown evenly from the bottom. The cucumber on the pan has another benefit—it prevents the egg from spreading and helps it keep its shape. This makes for an aesthetically pleasing presentation on the plate. Without special molds or extra 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 fat in your diet, try cooking with water. It may sound absurd, but it really works. Pour water into a small non-stick pan and heat it on medium. 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.
