Steam Fried Eggs
Steam-fried eggs are quick-cooked on the stovetop with a splash of water and a tight lid. The result: tender whites, jammy or runny yolks, and no flipping required.
Servings: 2 servings
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
Nonstick skillet works best, but a well-seasoned cast iron or stainless steel pan can work with enough oil and careful heat control.
Crack eggs into a bowl first for easier, neater transfer to the pan.
Steam time controls yolk texture: 1 minute for runny, 2–3 for jammy or firm.
Add water at the edge of the pan to avoid disturbing the yolks.
Serve immediately because eggs will keep cooking from residual heat.
Nutrition
Serving: 1 serving | Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
