A simple kitchen staple could transform fried eggs, producing "tender" and "soft" results every time, according to a food writer. The trick, shared on Food and Wine, requires just water, an ingredient already in most kitchens.
The water-basting method
The technique involves adding a small amount of oil to a skillet and cracking in the eggs as usual. About 30 seconds in, hot water is added to the pan, basting the eggs until the whites are set and the yolks remain runny.
According to the website, this method "creates tender, soft fried eggs with no overdone edges in sight." The eggs are ready in under five minutes.
Less oil, no flipping needed
This cooking approach, known as basting, uses less oil than traditional frying. Typically, frying eggs with crisp, lacy edges requires about two tablespoons of oil, but this recipe calls for only one tablespoon since hot water is added soon after cooking begins.
The steam from the water helps cook the eggs, with heat reaching the tops so there is no need to flip them and risk breaking the delicate yolks. The result sits somewhere between a sunny-side-up fried egg and a poached egg.
Practical tips for best results
Keeping the heat at a medium setting is important to set the whites while preventing the eggs from burning or the water from evaporating too quickly.
Because the pan is not full of oil, several eggs can be cooked at the same time, making the method suitable for large breakfasts or brunches with family and guests.
