Overview
- Coverage published Oct. 22–23, 2026 highlights two chef-endorsed methods: a few drops of water with the pan covered to steam the egg top and a fine dusting of flour on the pan to create a barrier.
- The water-and-cover method calls for a lightly oiled pan at medium heat, adding a few drops of water once the white starts to set, and immediately covering so trapped steam cooks the surface without flipping the egg.
- Karlos Arguiñano’s flour trick asks cooks to heat a pan, add a thin film of oil, sprinkle an even, very small amount of flour, then crack the egg onto the flour so the layer reduces direct contact and helps absorb some moisture.
- Both stories stress controlling pan temperature, testing heat with a few drops of water, using nonstick or well-prepared cookware, and using only a small amount of oil to avoid browning and sticking.
- Reporters note the advice comes from chefs and lifestyle outlets rather than formal studies, so readers should treat the tips as practical techniques with trade-offs and take basic safety precautions when adding water to hot pans.