Stop Frying Eggs in Oil! A 5-Star Chef's Perfect Egg Trick You'll Wish You Knew Sooner

Four ways to cook eggs without a drop of oil, each one a different texture. The opener makes the case: two eggs and a splash of milk poured into a plain drinking glass and steamed in a covered water bath — never over direct heat — come out standing tall and custardy, finished with a soy, chili-oil and honey sauce. The second chapter borrows a paper cup to separate nine yolks cleanly, whips the whites with Parmesan and scallions and bakes them for three minutes into golden clouds with a runny centre. The third skips whipping altogether: eggs, cottage cheese and cheddar blended smooth, poured into silicone molds with chopped sausage and baked low for coffee-shop egg bites. The finale is the smoothest of all — eggs weighed against twice their weight in broth, strained through a sieve and steamed on a foil ring until the surface jiggles like silk. Every method is done in about ten minutes of active work.