Most foods can be cooked in a water without water or without water because they have natural water or grease. The eggs, however, are the exception to the rule. Since they do not have natural oils, a small amount of lubricant type is necessary to prevent egg eggs and recipes to stick to the pan. Without this lubricant, you will actually have a mess to clean after. Before you start, make sure your cooking pan is clean. Some leaders who use waterless kitchen utensils initially recommend a small amount of butter in the pan like a lubricant. The justification of butter is that butter will help you reach the correct cooking temperature for cooking your eggs. If the temperature is too hot, the butter will burn. Once you have identified the appropriate temperature for eggs, you can then switch to oil or cooking tank for your lubricant.

Fry

Preheat your gastronomic stove over medium heat. Place a small amount of lubricant (non-salty butter or cooking oil) at the bottom of the pan. Make sure it is enough to cover the bottom of the pan when melted. If you use butter, water bubbles will release butter after 2 or 3 minutes. At that time, add the eggs. When the whites burned the desired firmness, return the eggs and cook on the other side to the desired firmness. You can also cover your stove with greater cover and cook for the desired firmness.

SAUGBLE EGOGS

Prepare brazed eggs by placing eggs in a bowl. Add 1 tablespoon. of water or egg milk and curtain carefully with a whisk or fork. Add salt and pepper to taste. Preheat your gastronomic stove over medium heat. Place a small amount of lubricant (non-salty butter or cooking oil) at the bottom of the pan. Make sure it is enough to cover the bottom of the pan when melted. If you use butter, water bubbles will release butter after 2 or 3 minutes. At this point, add the eggs. When the eggs start cooking, draw the cooked side of the pan from the center with a fork allowing the uncooked egg paste move to the surface of the pan. Continue to repeat this process until the eggs are scrambled for the desired firmness.

Eggs cooked soft

In a small cool pan, place the eggs and 2 c. water for an egg. Add 1 tablespoon. For each extra 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 the steam appears, about 2 minutes. For the electrical ranges, turn off the heat. For gas ranges, turn the flame as low as possible. Time The eggs of the instant steam appear through the vent. Close the vent and continue cooking for 3 to 4 minutes for soft cooked, 5 minutes for a flexible yellow white and medium very firm.

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 the burner and leave it covered for 10 minutes. Cooking in cold water. Then peel.

Poached eggs

Pour 1 cup of hot water into a small saucepan or a small stove based on egg poaching. Break eggs in slightly buttered egg cups. Place the egg poaching rack. Salt and pepper to taste. Cover and close the vent. Cook over medium heat until the steam appears. Reduce down. Continue cooking for 3 to 4 minutes for cooked eggs or longer at the desired firmness.

To serve, run a knife around each egg, lift the cup with a fork and transform the egg on a plate or an English muffin. Herbs can be added to cups at the same time as the butter has been added.