First, get a nonstick skillet hot on the stovetop by placing it over medium heat. Put it aside for a minute or two to get it heated. Making sure you have a decent non-stick pan is the key to frying eggs in water instead of oil. This will prevent the eggs from sticking.
Two or three teaspoons of water should be added to the hot skillet after step two. The exact quantity of water needed to steam the eggs without covering them may vary somewhat based on the size of your pan, but it should be adequate.
3. Break the Eggs: Drop the eggs one by one into the pan set over the water. The egg whites will cook more uniformly if the water spreads and combines with them, which is also acceptable.
4. Cook with a Cover: After adding the eggs, cover the pan right away. The eggs will be cooked by the steam that is contained within. The egg whites should be set and the yolks should be cooked to your preference, so give them a couple of minutes to cook.
5. To serve, carefully remove the eggs from the pan by sliding a spatula under them after they are done. Make sure to serve right away. The egg whites are light and airy, and there’s no added fat.
