Most of the foods can be cooked without water or without fat because they contain natural water or fat. Eggs, however, are the exception to the rule. Since they have no natural oils, a small amount of some type of lubricant is required to prevent eggs and egg-based recipes from sticking to the pan. Without that lubricant, you will actually have a mess to clean up later. Before you begin, make sure your cooking pan is clean. Some chefs using waterless cookware recommend initially putting a small amount of butter in the pan as a lubricant. The reason for the butter is that the butter will help you reach the correct cooking temperature to cook your eggs. If the temperature is too high, the butter will burn. Once you’ve identified the right temperature for your eggs, you can switch to oil or cooking spray as a lubricant.

Fried eggs

Preheat your gourmet skillet over medium heat. Put a small amount of lubricant (unsalted butter or cooking oil) in the bottom of the pan. Make sure it’s enough to cover the bottom of the pan when it melts. If you are using butter, the water bubbles will release from the butter after 2-3 minutes. At that point, add the eggs. When the whites are cooked to the desired firmness, flip the eggs and cook on the other side until the desired firmness is achieved. You can also cover your skillet with a larger lid and cook to your desired firmness.

Srambled eggs

Prepare the eggs for scramble by placing the eggs in a bowl. Add 1 tablespoon. of water or milk per egg and beat well with a whisk or fork. Add salt and pepper to taste. Preheat your gourmet skillet over medium heat. Put a small amount of lubricant (unsalted butter or cooking oil) in the bottom of the pan. Make sure it’s enough to cover the bottom of the pan when it melts. If you are using butter, the water bubbles will release from the butter after 2-3 minutes. At that time add the eggs. When the eggs begin to cook, scoop the cooked part from the edge of the pan to the center with a fork, allowing the raw egg mass to move to the surface of the pan. Keep repeating this process until the eggs are scrambled to the desired firmness.

Soft cooked eggs

In a small cold saucepan, place the eggs and 2 Tbsp. of water for an egg. Add 1 tablespoon. for each additional egg, up to six. Use 1/2 cup of water for more than 6 eggs. Cover the pan and open the ventilation grill. Cook over medium heat until steam appears, about 2 minutes. For electric ranges, turn off the heat. For gas stoves, lower the flame as low as possible. The moment the instant steam eggs appear through the vent. Close the vent and continue cooking for another 3 to 4 minutes for a soft cooking yolk, 5 minutes for a very firm white yolk and a medium soft yolk.

Boiled eggs

Use the same method as above, adding extra water for extra eggs. Cover and close the ventilation. Cook over medium heat for 5 minutes. Turn off the burner and leave it covered for 10 minutes. Cook in cold water. Then peel.

Poached eggs

Pour 1 cup of hot water into a small saucepan or small skillet with a rack for poaching eggs. Break the eggs into lightly buttered egg cups. Place on a rack to poach eggs. Salt and pepper to taste. Cover and close the ventilation. Cook over medium heat until steam appears. Reduce to low. Continue cooking 3 to 4 minutes for soft cooked eggs, or longer until desired firmness.

To serve, run a knife around each egg, lift the cup with a fork, and place the egg on a plate or English muffin. Herbs can be added to the cups at the same time that the butter was added.

In short, when cooking with cookware without water, eggs are in a category of their own. You can also get perfectly cooked eggs every time in your stainless steel cookware without water, but you must remember to add a lubricant. If you have more questions about waterless cookware or waterless cooking or are just looking for healthy recipes to make for your family, visit our site: The Gourmets Cookware.

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