Can you "fry" an egg in water instead of oil?!
Can you "fry" an egg in water instead of oil?
I really don't like adding an extra 120 calories to my egg everytime i want to quickly fry one up, so can I just use water?
Additional Details2 weeks ago
well i know about poaching...but i mean can i just have a quicker way without the fat?? poaching is harder, ive tried it several times to no avail.
nonstick pans still need a little bit of oil or something, genius. *rolls eyes* And butter is not the only kind of fat you can use to fry stuff with, some of you need to get out more. But thanks to everyone who actually helped!!!
Answers:
2 weeks ago
well i know about poaching...but i mean can i just have a quicker way without the fat?? poaching is harder, ive tried it several times to no avail.
nonstick pans still need a little bit of oil or something, genius. *rolls eyes* And butter is not the only kind of fat you can use to fry stuff with, some of you need to get out more. But thanks to everyone who actually helped!!!
When I fry and egg, I use my Presto Griddle. I don't have to use any oil or spam or anything at all. I cook so much on it. Love It! You can get one at Walmart for about $20. It's a lot healthier than using a frying pan.
its pretty much like poaching the egg then
It's poached not fried, but delicious!
You can use one of those non stick sprays. If you read the label carefully, some are fat free and calorie free. I think Mazola Pure is one of them.
poach the egg
The best eggs for poaching are the freshest eggs you can find. If eggs are more than a week old, the whites thin out. Whites of fresh eggs will gather compactly around the yolk, making a rounder, neater shape. Use cold eggs right out of the water tap.
Use room temperature eggs for the best results.
Use a pan that is at least 3 inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. To prevent sticking, grease the pan with a little oil before filling with water.
HINTS:
Bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). The water should not be any more vigorous than small bubbles forming on the bottom of the pan with the occasional tiny bubble bursting at the top. A stronger boil than that produces too much movement in the pot and throws the egg whites around. The barely simmering water encourages the egg to sit there quietly, without flapping around and losing shape.
When you poach eggs, try adding a little vinegar and salt to the water. Vinegar helps the egg to hold its shape by causing the outer layer of the egg white to congeal faster. Without it, the eggs will become skeins of protein tangling up in the water.
(1) Break each egg onto a saucer or into small cups or bowls.
(2) Slip eggs carefully into slowly simmering water by lowering the lip of each egg cup 1/2-inch below the surface of the water. Let the eggs flow out. Don't put too many in the pot at one time. Immediately cover with a lid and turn off the heat.
HINTS:
Try creating a gentle whirlpool in the simmering water and slip your egg into the middle of that. This tends to keep the white from dissipating.
Don't disturb the egg once you have put it in the water!
(3) Set a timer for exactly 3 minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired.
(4) Remove from water with slotted spoon. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well before serving.
sorry but you can't fry an egg an water, but you can boil an egg in water. Try using pam it have less fat and calories when your frying your egg.
Someone I know got into a lot of trouble for poaching - poaching the chickens, not the eggs.
Yes, it is call poaching. Crack an egg into boiling water and remove when done. Or, you can crack one into a pan add an ice cube and cover for 3 - 5 minutes. No butter or oil needed.
No! You can't "fry" in water, nor in oil for that matter. No one fries an egg in oil. Many use a tiny bit of butter. But if you don't want the calories, use a no calorie, non-stick spray (like Pam)... that's commonly used by many. There are different brands as well, but all are basically the same.
NOTE: Poaching is fine, but if you want the flavor and texture of a fried egg, a poached egg isn't even close. USE PAM!
You would not be calling it frying but, on the contrary you would call it poaching.
Tip: add a tsp of white vinegar to you water to keep the whites from seperating when poaching also, do not have water at a rolling boiling but instead at a simmer.
If you have a good non-stick skillet you can fry your egg without adding any oil, non-stick spray or water. Just fry it in the pan.
Poaching a egg
HINTS:
Bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). The water should not be any more vigorous than small bubbles forming on the bottom of the pan with the occasional tiny bubble bursting at the top. A stronger boil than that produces too much movement in the pot and throws the egg whites around. The barely simmering water encourages the egg to sit there quietly, without flapping around and losing shape.
Check out my article on Poaching vs. Simmering vs. Boiling.
When you poach eggs, try adding a little vinegar and salt to the water. Vinegar helps the egg to hold its shape by causing the outer layer of the egg white to congeal faster. Without it, the eggs will become skeins of protein tangling up in the water.
(1) Break each egg onto a saucer or into small cups or bowls.
(2) Slip eggs carefully into slowly simmering water by lowering the lip of each egg cup 1/2-inch below the surface of the water. Let the eggs flow out. Don't put too many in the pot at one time. Immediately cover with a lid and turn off the heat.
Good Luck! Hope this helped!
PS A good nonstick pan will work or maybe a spray of pam will do the trick if you don't want poached eggs.
yes poached egg on rye is a healthy breakfast with a side of oranges or any fruit
that's poached
Yes you can that would be you would be poaching the egg. A poached egg is used in eggs Benedict. But eating it alone tastes good as well..
It would be best to fry your eggs in olive oil. It's a good idea to have some healthy oil (olive, canola, safflower, sunflower, or flaxseed) each day. This habit ensures that you get the essential fatty acids and vit. E that your body needs.
yea its called poaching
Here's How:
Pour water into a large skillet to a depth of about 2 inches.
Bring to a boil.
Break an egg into a cup.
Carefully slide the egg from the cup into the boiling water.
Add as many as 6 eggs to the water.
Immediately reduce the heat so the water barely moves.
Cook for about 4 minutes, or until the yolks are still runny but the whites are firm.
To test, lift an egg out of the water with a slotted spoon and gently press the thickest part of the white with a finger. If it feels firm to the touch, it's done.
Drain lightly, season and serve.
Tips:
For perfectly round eggs, trim with scissors.
Poach eggs in advance by slipping into a bowl of cool water. Refrigerate for up to 24 hours. To reheat, place the eggs in hot water for about 10 minutes. Drain well before serving.
use a no-stick pan
I don't have any Pam ?? ?? = 0 Cal.
your 120 Cal. is for 1Tbl
Do eat all that oil?? i dont think so!
I think less than 1 tsp so what's that 40 Cal.
or you can
Do it in the M/W
Worry, Worry, Worry