I luv me some eggs! Some say it is the perfect food - that eggs are the next best thing to Mother's Milk - that no other natural food has higher quality proteins. And, as well, eggs also contain 39 important vitamins and .minerals
However, eggs have gotten a bad rap over time - erroneously so. Actually, one large egg has approximately 80 calories and of that only 5 grams are from fat and about 3 grams of that amount come from healthy monounsaturated and polyunsaturated fats - fats that help protect your heart by keeping your cholesterol levels within a normal range. Of the remaining fat, less than 2 grams, comes from saturated fat. So because eggs provide both helpful and potentially harmful fats, they can be included as part of an overall healthy balanced diet.
Fried eggs are a very popular way of eating, but doing so with added butter or oil can double the calories unnecessarily. Today I came across three ways to lower the calories - one using water and vinegar, one using water and oil and one just using water (not poaching).
1. First, bring a half inch of water and one teaspoon of white vinegar to a boil in a shallow skillet. Adding vinegar prevents the egg whites from dispersing throughout the water while cooking. Adding a pinch of salt is optional, but will help enhance the flavor of the eggs.
2. Reduce the water and vinegar until the liquids start to simmer.
3. Crack your egg on a flat surface and place it in a small bowl. (It is recommended only cooking one or two eggs at a time to ensure that they don't run together and will cook up evenly.) Then, gently slide the egg out of the bowl into the simmering liquid. Do not to stir the water since it will disturb the shape of the eggs.
4. Let the egg(s) simmer for two to four minutes, depending on your desired level of doneness. If you want a more well-done egg yolk, use a spoon to gently baste the egg yolk with the simmering vinegar-water, taking care not to disturb the egg whites.
5. Finally, remove the egg from the simmering water with a spatula. Since the water will slide off the egg as it is lifted out, there's no need to drain it.
1. Heat the frying pan over medium heat. Spread a bit of butter or oil in the pan to coat. If you're using a non-stick pan, the butter or oil isn't necessary.
2. Once the pan is hot, crack the egg into the center. Immediately drop about a half teaspoon of water onto an exposed surface of the pan (not on the egg) and cover with a lid or plate.
3. Cook the egg, covered, for about a minute. Cooking for a minute will produce an egg with a runny yolk. If you prefer a more well-done yolk, cook for about two minutes. Use a rubber spatula to remove the egg from the pan.
1. Pour 1/2 inch of water into a skillet and place over medium heat. Bring the water to a boil.
2. Crack the egg into the center of the skillet and cover with the lid. Leave the egg to fry over medium heat for two minutes. (I prefer cracking the egg into a dish and then gently sliding it into the center of the skillet.)
3. Flip the egg with a spatula, and place the lid back on the skillet. Fry the egg for an additional two minutes and remove the skillet from the heat.
4. Take the egg out of the skillet with the spatula and place it onto folded paper towels to absorb the water. Pat the top of the egg dry with a paper towel before serving.
If the egg sticks to your skillet, you are cooking it at too high of a temperature. Reduce the stove top’s temperature to prevent the egg from sticking.