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Steam fried eggs give you the best of both worlds: a golden-bottomed fried egg finished with tender whites and gently cooked yolks from steaming. The method is fast and foolproof, with no flipping or precision timing required.
No burnt edges, no rubbery whites, just a soft-set, perfectly seasoned egg with a glossy top and a yolk as runny (or not) as you like.
Here’s Why This Fried Egg Recipe Works
No flip, no stress: You get a fried egg without the risky flip or torn whites.
Steam ensures even cooking: The lid traps moisture so the tops cook gently and evenly.
Custom yolk texture: Whether you like a runny center or a jammy yolk, you’re in control. Choose anywhere from a liquid gold center to soft-boiled territory without overcooking the whites.
Minimal cleanup: No crusty egg bits stuck to the pan, thanks to steam and moisture.
Curious about other ways to cook eggs? Check out my guide to 6 ways to hard boil eggs, from steaming to pressure cooking.
Ingredient Notes
Butter, oil, or spray: Butter adds flavor and light browning; oil or non-stick spray keeps things simple and neutral.
Eggs: Fresher eggs hold their shape better, but any large eggs will do. Crack them into a bowl first if you want more control when adding to the pan.
Water: Use just enough water to generate steam. One tablespoon for smaller pans, up to 2 for larger ones. More isn’t better; too much water can toughen the eggs.
Salt and pepper: Season after steaming so the moisture doesn’t wash the seasoning off. Want to level up? Try flaky salt, chili flakes, or a drizzle of hot sauce.
If you prefer your eggs extra soft and loaded with cheese, try these cheesy scrambled eggs for a creamy stovetop classic.
Recipe Tips
Use a tight-fitting lid: A good seal keeps the steam in, which is what cooks the tops of the eggs gently and evenly.
Crack with care: Keeping the yolks intact gives you more control over doneness and a better-looking finished egg.
Stick to medium heat: Too much heat can toughen the whites or brown the bottoms too fast. Medium heat keeps things balanced.
Add water at the edge: Pour the water near the side of the pan to avoid splashing or disrupting the yolks.
Start timing once the lid is on: That’s when the steam starts cooking the tops.
Don’t overdo the water: A tablespoon or two of water is all you need. Just enough to create steam, not a simmer.
Serve immediately: Steam-fried eggs continue to cook off heat, so get them onto the plate as soon as they’re done to lock in your ideal texture.
Steam-fried eggs also slide right onto toast. Especially something like this avocado toast with egg when you want a simple, balanced plate.
For a hands-off option with set whites and spoonable yolks, baked eggs in ramekins are a solid oven-friendly alternative.
Your Questions, Answered
A nonstick skillet with a tight-fitting lid is ideal. Stainless steel works too, but you’ll need more oil and careful heat control.
Your lid may not seal well, or you may need a bit more water. Try another 30 seconds of steam or a tighter lid.
Let the whites start setting uncovered before adding water. Then steam just long enough to set the tops.
Yes, if your pan is large enough. Just make sure there’s room for steam to circulate and avoid crowding the yolks.
Perfect Fried Eggs, No Flipping
Steam fried eggs are the low-effort, high-reward breakfast move you didn’t know you needed. Fast, flexible, and clean-cooking, they’re your shortcut to fried eggs with none of the fuss.
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Steam Fried Eggs
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Ingredients
- Non-stick oil spray, or butter or a neutral oil
- 2 large eggs
- 2 tablespoons water
- Salt and pepper, to taste
Instructions
- Heat a nonstick skillet over medium-high. While it heats, crack the eggs into a small bowl or measuring cup and measure the water into a separate one. Keep both nearby. Lightly spray the hot skillet with nonstick oil, then quickly pour in the eggs. Reduce the heat to medium and let them cook, uncovered, until the whites just start to set around the edges, about 30 seconds.
- Pour the water into the skillet and cover the pan and reduce the heat to medium-low. Cook the eggs for one more minute until the whites are set and there is a film over the yolks.
- Transfer the skillet from the heat and lift off the lid. The yolks will be soft and runny, if you want a firmer egg yolk, leave the lid on for another 5-20 seconds until cooked to your liking.
- Using a spatula, transfer the eggs to a plate and season with salt and pepper.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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