Most foods can be cooked without water or without fat because they contain water or natural fats. 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 lube, you’ll have a mess to clean up later. Before you begin, make sure your cooking container is clean. Some chefs who use waterless cookware recommend initially putting a small amount of butter in the pan as a lubricant. The rationale for butter is that the butter will help you achieve the correct cooking temperature to cook the eggs. If the temperature is too high, the butter will burn. Once you’ve identified the proper temperature for the eggs, you can switch to oil or spray oil for your lubricant.

fry eggs

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

yesscrambled eggs

Prepare the scrambled eggs by placing the eggs in a bowl. Add 1 tbsp. 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. Place a small amount of lubricant (unsalted butter or cooking oil) in the bottom of the pan. Make sure there is enough to cover the bottom of the pan when it melts. If you use butter, the water bubbles will release from the butter after 2-3 minutes. At that time add the eggs. As the eggs begin to cook, scoop the cooked part from the edge of the pan toward the center with a fork, allowing the uncooked egg mass to move to the surface of the pan. Keep repeating this process until the eggs are scrambled to the desired firmness.

Soft Boiled Eggs

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

boiled eggs

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

poached eggs

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

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

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