Get perfectly ‘fried’ runny eggs without using a drop of oil

Cooking the perfect fried egg with a crisp white and a gloriously runny yolk can be a tricky balance. Too much heat and the yolk hardens; too little, and the whites stay slimy.

But according to experts at BBC Good Food, there’s a surprisingly simple way to achieve flawless results, and it doesn’t require a single drop of oil. Instead of reaching for the butter or olive oil, BBC Good Food recommends using nothing more than a splash of water and a non-stick frying pan.

The method produces an egg that looks fried but tastes light and clean, with a delicate texture and perfectly runny yolk.

The steps to getting the perfect egg are simple. Crack your eggs into a cold or gently heated non-stick pan.

Let them cook as normal until the whites are nearly set, you’ll see the edges firming up and the centre turning opaque.

Then, just before they’re fully cooked, add a few drops of water to the pan, quickly cover it with a lid, and turn the heat down low (or off entirely).

Leave it covered for one to two minutes, allowing the steam created by the water to finish cooking the tops of the eggs. The result, according to the experts, is a “perfect semi-poach”, a beautifully set white and a warm, runny yolk, without the greasy residue of frying oil.

Not only does this trick make for a lighter, healthier breakfast, but it also means less mess and no lingering smell of fried oil in the kitchen.

It’s especially handy for anyone watching their fat intake or simply looking to cut back on calories without sacrificing taste.

The method has been shared widely on cooking forums and social media, with home cooks praising the results. One commenter on Reddit called it “a game changer for lazy breakfasts,” while others say it’s now their go-to technique.

So, the next time you fancy a fried egg but want to skip the oil, just add water. You’ll get the same golden, runny yolk and tender white, but with a cleaner finish and a lighter bite.