At home, cooking the perfect fried egg often feels like a delicate balancing act.
The temperature has to be just right. The amount of fat – butter or oil – must be adequate. And timing? It needs to be absolutely spot-on.
Too hot, and you’ll burn the bottom before the top is even set. Too low, and the egg ends up undercooked or greasy.
But here’s where a surprising culinary secret makes all the difference.
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The magic ingredient
Professional chefs have been using this method for years, but most home cooks have never even heard of it.
The trick transforms your egg from mediocre to mouth-watering with one simple step – adding a teaspoon of water to the pan.
Yes, steam. Not more fat. Not more heat. Just steam.
Here’s how it works:
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- Heat a small amount of butter or oil in a non-stick frying pan over medium heat.
- Crack in your egg just as you normally would.
- Now the key step: add a teaspoon of water to the pan.
- Quickly cover it with a lid.
- Let it cook for one minute – no peeking!
That’s it. The water creates steam inside the covered pan, gently cooking the top of the egg without the need for flipping or over-frying.
A soft white and creamy yolk – every time
Unlike traditional frying methods, which rely solely on direct heat from below, steam surrounds the egg and distributes the heat evenly.
This results in a tender, fully set white with no burnt edges and a runny, velvety yolk that doesn’t harden up.
It’s the best of both worlds – and takes the guesswork out of egg frying.
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For even more control, use a glass lid. That way, you can keep an eye on the process without letting the steam escape.
This article is based on information from Denoffentlige.dk.
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