Cooking eggs can be a daunting task for many people. There are many ways to cook eggs without oil or butter, but when you're on a diet or a budget, it can be a bit difficult. Most commonly, people enjoy eggs fried in butter or oil, but that's not the only way you can serve up these vitamins dense superfoods! Eggs, in general, are delicious, nutritious, and packed with vitamins such as iron, phosphorus, and vitamin B5,
all of which are essential to both a healthy body and healthy weight loss. Here we'll go over all the ways you can cook your eggs without oil to enjoy them daily without sacrifice to variety!
How to Cook Eggs without Oil Or Butter?
Stove top or range.
Frying in a copper or other non-stick pan.
The key to keeping your eggs from sticking to a copper or non-stick pan is making sure to heat the pan well, and even before you add your eggs. By making sure the surface of the pan is uniformly hot. At a high enough temperature, you assure that your egg will hit the pan and immediately start to cook.
Scrambled in a non-stick or copper frying pan
Like your fried eggs, the key to doing this in a non-stick pan is to simply be sure it's heated well enough before you introduce your eggs. If you want fluffier eggs, add water and whisk quickly before adding them to the pan.
Poached in a pot of water.
This method tends to have a bit of a learning curve, but once you have the step-down, you're free to enjoy it! You'll be able to cook eggs
Using a ladle or small saucer, crack your egg into the transfer method and put the edge as close to the water as possible. In one smooth, easy motion, slip the egg into the liquid. Cook until just done, and be sure to use a slotted spoon to remove from the liquid. You can enjoy poached eggs on their own, on toast, or use your imagination and add them to toasted sandwiches.
Hard-boiled or soft-boiled in water.
Contrary to popular belief, it's easy to cook hard and soft-boiled eggs, even in the same pot! The trick to getting your eggs correctly every time is simple. Bring your water to a boil and then add your eggs! Place your eggs in a pot of cold water and add enough to cover them by an inch.
Remove your eggs to a plate and heat your pot of water. Once it boils, use a slotted spoon to gently place your eggs within the pot of water. Depending on how you like your eggs, we've added a table below for cook times to make this even easier.
- 6 minutes - Soft boiled, perfect for serving in an egg
cup. Liquidy yolk, very soft white.
- 7 minutes - Perfect to spread on toast—soft yolk with jam-like consistency through the entire egg.
- 8 minutes - Perfect for egg on salads. Soft yolk but firm whites.
- 10 minutes - Perfect deviled eggs. A smidge of softness in the yolk, perfectly firm whites, great for cutting in half and making into deviled or stuffed eggs.
- 14 minutes - Standard hard-boiled. These are light of yolk with firm white. Perfect for cutting in half to put on salad or chopping up to go in egg salad for sandwiches.
How to make deviled eggs.
Deviled eggs sound a lot harder than they are. Using the table above, cook your eggs to the ten-minute mark. Cool and peel your eggs before carefully cutting them in half. Once in half, simply remove the yolks and set aside in a bowl.
Whisk in some mayonnaise and your choice of spices (I prefer a little paprika and Italian seasoning). Once the yolk mix has been made, simply spoon some into the eggs and enjoy!
Common mistakes to avoid while cooking your eggs.
Using the wrong type of cookware for the eggs your cooking. Use a pan size that matches the number of eggs you're cooking. If you only cook 2 eggs at a time, there is absolutely no need to use a massive, large pan. If you're making hard-boiled eggs for a bunch of people, be sure to use a pot that is big enough to fit all the eggs in a single layer along the bottom.
Cooking your eggs at too high a temperature.
When you cook eggs without oil, you'll want to be sure to follow these tips and tricks. For both scrambled eggs and for omelets, this is the most essential step. Adding a splash of water or milk will thicken or fluff your eggs to a degree, but without a good 30-40 seconds of solid whisking, it will be a useless endeavor. You should strive for uniform color and whisk right before you pour your eggs into the pan to cook.
We hope that this has helped you in learning new ways to cook these nutrient-rich eggs.
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Our final words are simple:
Enjoy these healthy foods; however, you deem fit. You can't go wrong in a salad, hard-boiled, or pan-fried, introducing these into your daily food rotation.
Norma N. Gardiner is passionate about home use products, particularly those that are in the kitchen. For many years, she has researched existing and new products that can change your life for good.
It is with this intent in mind that she endeavors to bring you up to date with the latest gadgets and products that you wouldn’t learn about otherwise.
Some of the products she is currently researching include blenders, juicers, toasters, pans, meat slicers, tenderizers, sausage stuffers, and food processors, among others.
While other authors tire along the way in their search for better kitchen appliances, Norma soldiers on in ensuring you get the best appliance that will make your life and that of your loved ones a lot easier.
It is, for this reason, she invites you to benefit from her 15 years of experience in researching the ideal kitchen appliance