I use a no calorie cooking spray in butter flavor, or i cant believe its not butter 0 calorie spray.

On another note, after seeing it so much in the hungry girl cookbooks I finally tried eggbeaters and love them. 30 calories a 1/4 cup, way less damage than regular eggs :)

Another really great non-fat way to make eggs is to poach them in a simmering sauce, such as salsa or spaghetti sauce or even light or regular cream of mushroom or tomato soup or even curry sauces.

There are tons of recipes online, but most add fat - which isn't necessary. If you cook on a slow simmer, even nonstick pans won't stick, but using a nonstich pan is definitely easiest.

That's a good tip. I will have to try it myself. :)

Oh, that brings back childhood memories! My mother used to make that but now it's been at least 30 years. I'm gonna have to take a trip down memory lane... :)

Have you thought about using olive oil instead? Sure, it's still fat, but good fat! I just use a very little amount on my pan (swipe it around with a paper towel).

This thread inspired me to make an egg for my breakfast, haha!

I grew up making poached eggs in water, actually. You put the pot of water on the stove and wait for tiny little bubbles to start on the bottom of the pan. Then crack your eggs into it. Put a lid on and check every so often until the whites form over the egg. We liked our eggs warm and runny, but just keep boiling away if you want your center harder.

Always tasted great. It was the buttered toast, sausage links, cinnamon rolls, and biscuits and gravy that we ate with it that wasn't so good...

I'm going to echo what everyone else has said about the pan - a really good non-stick is crucial. I have a pan meant for crepes and is perfect for eggs without any oil, or a half teaspoon if you want. Also important is to never use anything too abrasive to clean it (eg. no steel wool) as it will scrape that nice non-stick surface right off.

When I do an omelet in it, I like to put a lid on it as I find the steam loosens it from the bottom of the pan and also cooks the top nicely (I've always been told an omelet is not to be flipped!). Cooking on a slightly lower heat helps too, as any burnt bits tend to get stuck. OR you can poach like Amberelise suggested - really good too, but I need a generous pinch of salt and pepper to enjoy them properly.

I ditched all my nonstick pans and use exclusively cast iron. Heat up the cast iron pan well (not smoking, just hot). Spray with PAM, and your eggs will fry up without sticking. I often eat eggs for breakfast, and I do not add any butter or oil (other than the negligible amount in PAM).

@ Carter that chakchouka sounds great, I'm going to make that in the morning. All out of tomatoes though.