How To Cook An Egg Without Oil

Acquire how to fry an egg with finesse on the stovetop. I'll show you simple tips and tricks for nailing the perfect texture, whether yous similar a runny yolk or more than business firm. Mastering these techniques adds versatility to breakfast and makes savory dishes more than heady.

Table of Contents

1. Pan material
2. Pan size
3. Choosing the right frying oil
4. Oil usage level
5. Heat level
6. How to properly crack an egg open
7. Sunny-Side Up Eggs
8. Over-Easy Eggs
9. Over-Medium Eggs
10. Over-Hard Eggs
11. Creative ways to use fried eggs
12. How to Fry an Egg (iv Ways!) Recipe

One of the offset techniques I learned in culinary schoolhouse was how to make a fried egg. Information technology'due south a staple for breakfast and has go increasingly popular to add to entrees similar burgers and pizzas. Besides its rich taste, it's no surprise that it's got health benefits to match. Each serving delivers impressive amounts of satiating poly peptide and good for you omega 3-fatty acids.

The departure between a golden oozy center and a hard yolk comes down to timing. I croaky open many cartons to test just the correct amount of fatty, heat, and duration needed to reach different textures. The option of fry pan makes a big deviation, so I'll help you lot navigate which to grab. Whether yous like sunny side up or over piece of cake, I have a unproblematic pace-by-step guide to perfect fried eggs.

Pan cloth

A nonstick skillet is my top selection for frying eggs. The slippery surface makes information technology like shooting fish in a barrel to remove or flip over, which is splendid for beginners and pros. Plus, you can employ less oil if you're looking to reduce the amount of fat.

A cast iron skillet is my 2d choice. The metal heats up quickly and retains heat, which creates extra crispy edges on the egg whites. Avoid using a stainless steel pan. It is very porous, and unless preheated, the egg volition stick to the surface. The proteins cook too fast to sear properly and naturally release the egg. This pan typically leads to an overcooked texture.

Pan size

• 5-inch pan: 1 egg
• 8-inch pan: i to ii eggs
• x-inch pan: ii to 3 eggs
• 12-inch pan: 3 to 4 eggs

Choosing the right frying oil

Eggs are fried over medium heat for a curt fourth dimension, well-nigh 5 minutes or less. This duration allows for a broader range of fats to use. To preclude burning, I apply moderate smoke point oil around 350ºF (177ºC) and higher up. Butter is always a favorite. It provides a rich mouthfeel, brown hue, and extra nutty season to the eggs. Merely be careful, the milk solids can burn if the heat is too high or used too long.

To forestall this, I recommend wiping the pan downwards in betwixt batches and adding fresh butter. For crispier edges, I employ olive oil, avocado oil, or coconut oil. They contain no water, so they fry the whites efficiently while creating a gilt color and subtle crunch. Brand sure that the oil or fat is hot before adding in the egg.

Oil usage level

I find that ane large egg needs near 1 teaspoon of oil/fat for frying. Double that amount for cooking extra-big or jumbo eggs. This amount is an like shooting fish in a barrel tip to remember if you're just making i for yourself in the morning time or scaling up to feed a hungry family.

Estrus level

Eggs go from raw to completely solidified in minutes. For pan-frying, there'southward a delicate balance betwixt setting the albumin in the egg white and not turning it completely hard or rubbery. I observe that medium-oestrus quickly sets the whites and allows for some Maillard browning (which happens above 300ºF/149ºC). This range gradually cooks the yolk with more control and lowers the gamble of overcooking.

How to properly crack an egg open

There are a few tricks to go along the stunning yolk intact and prevent unwanted shells from sticking to the whites. Get-go, gently crack the egg's side on a apartment surface similar the counter or cutting board. You should see lines start to form on the vanquish, and so use your fingertips to open up it up advisedly.

In the by, I would use the edge of a bowl just realized that it pushes tiny pieces of beat out into the eggs, making information technology a claiming to remove. Or too much force would break the yolk and make a mess on the countertop. You can besides break an egg into a small bowl or ramekin start, then transfer to the pan. This technique makes it easy to bank check for tiny shells.

Sunny-Side Up Eggs

This type of fried egg gets its name because the brilliant yellow yolk shines brightly on meridian. It'southward briefly cooked over a moderate flame to gently set the whites and is covered the entire time. This cooking method traps the steam, which cooks the top of the egg without flipping over. The process takes about 2 to iii minutes.

If you don't have a lid for the pan, just cover it with the bottom of a larger pan (I do this!) or use a lid from another pot. You can also fry the egg over medium-heat uncovered, reduce the heat to low subsequently a few minutes, and drip information technology with actress fat similar butter to cease cooking the albumin proteins on the surface.

Over-Easy Eggs

If yous like a super runny yolk, try this method. The egg is cooked over medium rut for 2 minutes to set the egg white'due south lesser, making it easier to turn. Flip the egg over, just let it briefly cook the residual of the raw egg whites, virtually x to fifteen seconds. This process ensures that the yolk oozes out.

Over-Medium Eggs

This method yields a texture similar to soft-boiled eggs, but without having to peel them. The process is very like to over-easy eggs. In one case you flip the egg, cook for 1 to 2 minutes to allow the egg yolk to warm up and slightly thicken. It creates a vibrant center that still flows but isn't runny when poked. Personally, this is my favorite way to enjoy a fried egg.

Over-Hard Eggs

If you like hard-boiled eggs, merely with a little more contrast in textures, this is for you lot. The yolk cooks all the way through and firm. It takes about 2 minutes on the starting time side, then flip the egg and oestrus over medium-low until the yolk sets, nigh three to 4 minutes.

Artistic ways to use fried eggs

• Add them to avocado toast
• Serve ane with a juicy burger
• Make a breakfast pizza

How long to fry an egg

The proteins inside the egg yolk and white set up at different temperatures. The most abundant, ovalbumin protein in egg whites thickens at 144 to 149ºF (62 to 65ºC) and fully sets at 180ºF (82ºC). The yolk thickens at 149ºF (65ºC) and sets at 158ºF (70ºC) [source]. The whites cook beginning, turning from translucent to opaque. The rut then travels to the center, providing more than leeway to achieving a runny or hard yolk. The goal is to completely prepare the white and add together more time to cook the middle. This process can take as brusk as 2 minutes for over-easy eggs, upwards to half dozen minutes for over-difficult.

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Pivot This

• ▢ 1 teaspoon butter, olive oil, or vegetable oil
• ▢ 1 large egg
• ▢ kosher salt, every bit needed for seasoning
• ▢ black pepper, as needed for seasoning

Sunny-Side Up Eggs

• Heat the butter in a five to 8-inch nonstick or cast iron skillet over medium heat until it bubbles and foams, just does not brown. Tilt the pan to evenly distribute. If using oil, wait until the oil starts to shimmer, but non smoke.

• Add the cracked egg and lightly season with common salt. Immediately embrace the pan and cook until the egg white is set, just still glossy on the surface and edges are lightly browned, about 1 ½ to 2 minutes.

• Turn the rut off, leave the cover on and move the pan to the cool side of the stove. Proceed the eggs covered until the desired texture is reached, most 30 seconds for a runny yolk, threescore seconds for a soft thickened yolk, or ii minutes for a medium set, richer yolk.

• Season with table salt and pepper and as desired. Serve immediately.

Over-Piece of cake Eggs

• Rut the butter in a five to viii-inch nonstick or cast iron skillet over medium heat until it bubbles and foams, only does not chocolate-brown. Tilt the pan to evenly distribute. If using oil, wait until the oil starts to shimmer, merely not smoke.

• Add the cracked egg and lightly flavor with salt. Let the egg to cook without moving until the egg whites but brainstorm to set and the surface is translucent, about two minutes.

• Utilize a spatula to advisedly flip the egg over. Cook until the white is opaque and sets, but the yolk is still runny, most x to 15 seconds.

• Season with salt and pepper equally desired. Serve immediately.

Over-Medium Eggs

• Rut the butter in a 5 to 8-inch nonstick or cast iron skillet over medium rut until it bubbles and foams, but does non brown. Tilt the pan to evenly distribute. If using oil, wait until the oil starts to shimmer, but not smoke.

• Add the cracked egg and lightly season with common salt. Allow the egg to melt without moving, until the egg whites just begin to set and the surface is translucent, about 2 minutes.

• Utilize a spatula to advisedly flip the egg over. Cook until the whites are opaque and set, but the yolk is slightly set with creamy centers, about 1 to 2 minutes.

• Season with table salt and pepper as desired. Serve immediately.

Over-Difficult Eggs

• Estrus the butter in a five to eight-inch nonstick or cast iron skillet over medium heat until it bubbles and foams, but does non brown. Tilt the pan to evenly distribute. If using oil, wait until the oil starts to shimmer, but not smoke.

• Add together the cracked egg and lightly flavour with salt. Allow the egg to cook without moving, until the egg whites simply begin to set and the surface is translucent, virtually 2 minutes.

• Utilize a spatula to carefully flip the egg over. Reduce the heat to medium-low. Cook until the whites are opaque and the yolks are completely set up, about 3 to 4 minutes.

• Flavour with table salt and pepper equally desired. Serve immediately.

• Pan Sizes:
  • one to ii eggs: Use an 8-inch skillet and 1 teaspoon butter/oil per egg.
  • 2 to 3 eggs: Use a 10-inch skillet and ane teaspoon butter/oil per egg.
  • 3 to 4 eggs: Use a 12-inch skillet and 1 teaspoon butter/oil per egg.
• Cooking sunny side up eggs (without a lid): Rut the butter in a five to 8-inch skillet over medium estrus until it bubbling and foams, but does non brown. Tilt the pan to distribute the fat evenly. Add the cracked egg and lightly flavour with common salt. Melt the egg without moving, for two minutes. Reduce the heat to low, and cook until the egg white is set only still glossy on the surface and edges are lightly browned, about ane to 2 minutes. If desired, at the concluding few minutes of cooking add 1 teaspoon of butter, and then baste the surface with the hot fatty to further cook the surface.

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Nutrition Facts

How to Fry an Egg (4 Ways!)

Amount Per Serving

Calories 72 Calories from Fat 45

% Daily Value*

Fatty 5g 8%

Saturated Fat 2g 10%

Cholesterol 186mg 62%

Sodium 71mg 3%

Potassium 69mg ii%

Carbohydrates 1g 0%

Sugar 1g 1%

Protein 6g 12%

Vitamin A 270IU v%

Calcium 28mg 3%

Iron 1mg 6%

* Percent Daily Values are based on a 2000 calorie diet.

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Filed under: 5-Ingredient American Breakfast Cooking 101 Dairy Gratuitous Eggs Gluten Free Healthy Recipes Keto Low Carb Paleo Stovetop Vegetarian Whole30

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I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the scientific discipline backside cooking to help you gain conviction in the kitchen.

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