Love eggs for breakfast but want to switch to a healthier option? Swap your fried eggs for ones made with water! Dr Michelle Davenport’s Instagram post highlights that how we cook our eggs is gradually making us sicker. She suggested opting for water-based cooking methods to lower our risks of chronic diseases and premature ageing.
How can you make water eggs?
- Measure the volume of the eggs you are using. Beat the eggs until smooth.
- Add double the volume of warm water (2:1 water to eggs ratio). Add a sprinkle of salt. Mix.
- Pour mixture through a sieve into a heat-safe, shallow bowl that will fit into your steamer.
- Cover the bowl with a heat-safe plate. This recipe will make 2 bowls and you can cook them individually or together depending on the size of your steamer.
- Steam for 10-12 minutes on low heat.
- Remove and cut into squares, then add toppings.
Ved Gautam, Executive Chef, For Earth’s Sake Cafe, said that water eggs refer to those cooked using steam or water instead of being fried in oil or butter. The process of making water eggs is often compared to poaching or steaming, resulting in eggs that are tender and lower in fat compared to traditionally fried eggs.
“These are made in a pan or a steamer where a small amount of water is added to the pan and brought to a boil or simmer, in case of the steamer water is heated enough to get the steam rolling. Then eggs are either cracked directly or through a bowl. The pan or steamer is covered and cooked until the egg is set to one’s liking,” he explained.
Not to be confused with poached eggs, which involves cracking an egg into simmering water and cooking it until the whites are firm but the yolk remains runny, celebrity chef Ananya Banerjee points out that steamed are considered a healthier alternative to regular fried eggs because they are cooked using water or steam, avoiding the added fats that come with frying.
Chances of overcooking or burning the eggs also reduce considerably in this method. (Source: Pixabay)
Gautam agrees, mentioning that this way of cooking doesn’t use any additional fat of any kind such as oil, butter, lard, chicken fat, or bacon fat. This also lowers the overall calorie count of the meal and is better for heart health for the same reasons. “This way of cooking eggs also preserves the nutritional composition better than cooking over direct heat. Chances of overcooking or burning the eggs also reduce considerably,” he added.
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