Fried eggs are a breakfast go-to for many. The quick and easy dish is a delicious treat that requires very little work. For some, however, cooking fried eggs can be a hit or a miss. But reducing the amount of oil you use in favour of a very simple ingredient could ensure your eggs come out "perfectly cooked" and "tender" every time, according to a food writer.

The trick revealed on Food and Wine is shockingly easy, as everything you require is already in your kitchen - water. The website reads: "You start by adding a small amount of oil to the skillet and cracking in the eggs, just like you normally would. Then, about 30 seconds in, you add hot water to the pan, basting the eggs until the whites are set and the yolks are still runny.

"It creates tender, soft fried eggs with no overdone edges in sight. The best part? They're ready in under five minutes".

The technical term for cooking eggs this way is basting. The result is somewhat between a sunny-side-up fried egg and a poached egg.

Basting fried eggs is a cooking method that comes with many benefits, such as using less oil. The writer noted: "Typically, you'd use about two tablespoons of oil to fry eggs if you want crisp, lacy edges. However, this recipe only calls for one tablespoon, since the hot water is added to the skillet soon after the eggs start cooking."

The eggs will also cook thanks to the steam from the water. The heat transferring all the way to the tops of the eggs means that you will not need to flip them and risk breaking the "delicate yolks".

It is important however to make sure you keep the heat at a medium, which is ideal to set the whites whilst ensuring that the eggs do not burn or the water doesn't evaporate so quickly.

Another bonus is that as you're not dealing with an oil pan, you can easily cook several eggs at the same time, which is perfect if you're making a big breakfast or brunch to enjoy with family, friends or any guests you have.