Why had no one told me about basted eggs?
Josh went out to breakfast and ordered something called basted eggs. He took a photo and texted it to me. They looked like perfect eggs over medium: whites fully cooked, yolks runny.
Last night, we were both still hungry after dinner and decided we wanted an egg. Did we want… perchance… to try this “basted egg” thing?
Yes, we did.
So all you do is start out your eggs however you fry your eggs. I heat the pan over medium, spray some cooking spray on the pan, and then add the cracked eggs. When the whites looks close to being set, you pop a lid on the pan. Our lid goes with our stockpot, so it didn’t really “fit” per se, but it rested slightly inside the pan, forming enough of a seal. You’ll start seeing condensation on the inside of the lid. Then the tops of the yolks will cloud over, as if someone is dragging a bit of white over the yolk and cooking it. Then it’s time to take off the lid and slide the eggs out of the pan.
They were amazing. I have a 50/50 chance of cracking the yolk when I try to flip eggs, but because this method doesn’t use flipping, the yolks were perfectly intact. (That is, if I hadn’t broken one of the yolks cracking open the egg in the first place.)
The directions we read talked about adding water to the pan before putting on the lid. But it wasn’t necessary at all.
Dear basted eggs, I love you.