Scrambling Eggs With Water, Not Fat
 

We have about 50 chickens, so we eat a lot of eggs. I make them a variety of ways. My scrambled eggs are usually made by using a little, melted Earth Balance, or olive oil, to coat the pan, before I pour the blended eggs in. But the other day, I made them differently. I put about a 1/8" of water in my big, Revere Ware, frying pan, which does not have any non-stick coating...just stainless steel. Once the water got hot, I carefully poured the eggs in and just left them to set up a little. The water cooked the bottom of the egg mixture and the eggs did not stick to the pan. I then folded them about and seasoned them as they finished cooking. When they were done, they still did not stick to the pan. Voila! This worked way better than using my "non-stick" frying pan, which the eggs allllways stick to. Plus, there was less fat used. I didn't notice a big change in the taste either.

I use Minimalist Baker recipes for a lot of my meals. She often suggests that you can substitute water (or vegetable stock) for oil when cooking. I may have to try it.

I make a "fried egg" - a little real butter in skillet, just a dab, melted, then crack in egg. In a few seconds put in about a tsp to tbsp of water and put lid on. I wait til the yolk turns white - it is still a little runny - and then slide it onto a plate. I love eggs this way.

That sounds like a great way to fix them. i will try that soon. Thanks.

Tropit, thanks for this idea! I shall have to try that

I use cast iron or stainless for frying anything. The secret it to get the skillet screaming hot, then add the oil then bring back up to hot, add the food. Nothing sticks. A cookware demo 'artist' showed me how. I was hired by a dept store for two days of demos to be his helper. Cookware demos were very popular back in the day. He preheats the skillet under the table before pulling it out to put on the burner. It's already screaming hot before it hits the burner but no one knows that. He adds oil, then lets it heat up again about five minutes. Look like the oil and skillet are the same temp before heating. My job was to clean the skillets between demos and have them back on the burners under the table. I think the cookware was the waterless stainless. I remember thinking one day I will be able to buy a set of these for my own kitchen.

Wow, what a cool discovery! You rock!!

I learned the heat the skillet then add oil and let the oil heat up trick just recently. I also used only cast iron skillets and this does work really well.

Been doing this for years and yes, using less and less butter then slide those little "over easy" eggs onto a slice of toast. Yum. My breakfast yesterday morning.

My technique is still in a Beta stage, but so far, it's worked every time. Clean up is a snap too! I may try it with "fried and basted" eggs next time.

The one thing that I have done is baste my fried eggs by putting a few drops of water into a tight fitting lid, then covering the eggs in the pan for a minute, or so. I learned that in my early days as a breakfast cook.