• Set out all your tools and ingredients before you begin: water to splash, lid to cover the pan, spatula, oil or clarified butter/ghee, and a plate to set your cooked egg on.
• Heat your dry stainless steel pan over medium-high for 30–60 seconds. Then add fat and heat again until the oil or ghee moves quickly across the surface or a sprinkle of water sizzles.
  
• First, crack your egg into a small dish. Then, gently pour it into the hot pan.
  
• Right after the egg hits the pan, turn the heat to medium. Let the egg cook just until the translucent egg white turns opaque.
  
• Splash a tablespoon of water per egg over and around each egg.
  
• Immediately cover your pan with a lid and set a time for 1 minute to steam.
  
• When your minute is up, remove your egg from the pan immediately so it doesn’t cook further.
  

Recipe Tips:

• More eggs at once? Add a bit more oil and a 1/2 tablespoon of water for each additional egg.
• If the egg sticks to the pan, splash a little more water around the edges and release with a thin, firm spatula.

Want a Perfectly Round Steamed Egg?

• After your oil or butter is heated, set down a mason jar lid and pour the cracked egg in the round form.
  
• Finish with water and lid.
• Remember when you remove the lid that this mason jar lid ring is hot, use a fork or tongs to remove it.
  
• Cut the extra white off if you want a neater circle, or leave it rustic for a homemade look.
  

Want a Sunny-Side-Up Egg with a Runny Yolk?

• Crack your egg directly into a small dish, keeping the yolk intact and in half of a shell. When your pan is ready (hot and oil warmed), gently pour the egg whites only into the pan.
  
• Cook uncovered for 30–60 seconds until the white starts to set around the edges.
• Place the yolk in the center of your opaque egg whites, and proceed with the one tablespoon of water from the steps above.
  
• Steam for 30 seconds with the lid on, then remove the lid and cook for about a minute, depending on how set you want the egg yolk to be.
• Uncover and gently remove the egg when the white is set, and the yolk is still glossy and runny.
  

Want a Flipped Over-Easy Egg?

• Follow any of the egg preps above until it's time to remove your egg from the pan.
• Lift your egg with a spatula, splash more water or oil in the pan if dry, flip the egg gently, and cook 30 seconds to 1 minute for runny yolks—or longer for medium or hard yolks.