Most foods can be cooked the waterless or greaseless way because they have natural water or fats in them. 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 the eggs and egg-based recipes from sticking to the pan. Without that lubricant, you will indeed have a mess to clean up afterwards. Before beginning, be sure that your cooking pan 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 for cooking your eggs. If the temperature is too hot, the butter will burn. Once you have identified the proper temperature for the eggs, you can then switch to oil or cooking spray for your lubricant.

Frying Eggs

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

Srambled Eggs

Prepare eggs to scramble by placing eggs in a bowl. Add 1 Tbsp. of water or milk per egg and whip thoroughly with a whisk or fork. Add salt and pepper to taste. Preheat your gourmet frying pan over medium heat. Place a small amount of lubricant (unsalted butter or cooking oil) in the bottom of pan. Make sure it is enough to cover the bottom of the pan when melted. If you are using butter, water bubbles will release from the butter after 2 or 3 minutes. At that point add the eggs. As the eggs begin to cook, draw the cooked part from the edge of the pan toward the center with a fork allowing the uncooked egg batter to move to the surface of the pan. Continue to repeat this process until the eggs are scrambled to desired firmness.

Soft Cooked Eggs

In a cool small saucepan, place eggs and 2 Tbsp. of water for one 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 on medium heat until steam appears, about 2 minutes. For electric ranges, turn off the heat. For gas ranges, turn the flame as low as possible. Time the eggs from the instant steam appears through the vent. Close the vent and continue cooking for another 3 – 4 minutes for soft cooked, 5 minutes for very firm white and medium soft yolk.

Hard Cooked 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 burner off and leave covered for 10 minutes. Cook in cold water. Then peel.

Poached Eggs

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

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 may be added to the cups at the same time as the butter was added.

In summary, when cooking with waterless cookware, eggs are in a category by themselves. You, too, can turn out perfectly cooked eggs every time in your waterless, stainless steel cookware but you must remember to add a lubricant. If you have more questions about waterless cookware or waterless cooking or you are just looking for healthy recipes to prepare for your family, check out our site–The Gourmets Cookware.

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