Make perfect basted eggs with runny yolks and crispy egg white edges. These eggs have a rich, velvety texture and are extra flavorful.
What Is a Basted Egg?
Like sunny-side-up eggs, basted eggs are fried in a pan without flipping them over, resulting in solid whites with a runny yolk. But to make basted eggs, you either spoon fat onto them before covering the pan or add a small amount of water to steam them.
This helps cook the egg evenly and gives it a beautiful golden color. We use the water method in this recipe, as it’s simpler, healthier, and less likely to result in burns from splashed oil!
Why You Will Love This Basted Eggs Recipe
- Deliciously runny yolks: No flipping means the yolks are less likely to break, leaving you with golden, molten yolks to dip your toast in.
- Two simple ingredients: All you need are eggs and oil to make these delicious basted eggs. Add a sprinkle of salt and pepper if you like, too.
- Quick and easy: This recipe is so simple you can have breakfast ready in five minutes.
Ingredients
- Oil: This recipe calls for canola oil, but you can use whatever fat you prefer to cook eggs. Let it heat up in the pan before adding the eggs.
- Eggs: Fresh eggs hold together better than older eggs, though either will work for this recipe. Pasture-raised eggs have the most beautiful golden yolks.
- Salt and pepper: Sprinkle on just a dash of salt and/or pepper as you cook; you can always add more to the table!
- Water: This is where the magic happens. A little splash of water added just before covering the pan steams the top of the eggs, resulting in perfectly cooked whites and hot, runny yolks.
Equipment
Basted eggs may sound fancy, but they require no special equipment. You likely already have everything you need.
- Nonstick skillet: Choose a skillet large enough to accommodate the number of eggs you wish to cook at one time and make sure you have a cover that fits over it (this one is my favorite!). A cast-iron skillet also works well.
- Spatula: A large, thin spatula makes it easy to scoop the eggs out of the pan without breaking the yolks. Remember to choose a material that won’t scratch your pan.
Instructions
- Heat the oil in a skillet on high heat for about 30 seconds or until hot.
- Lower the heat to medium and crack the eggs into the skillet. Sprinkle the eggs with salt and pepper.
- Cook for 2-3 minutes or until the whites begin to set.
- Add the water to the pan, then cover the pan and reduce the heat to medium-low. Cook for an additional 2 minutes or until there is a white film over the yolks and the whites are nicely set.
Substitutions
- This recipe calls for canola oil, but you can use whatever fat you prefer to make eggs. Olive oil and butter are popular choices, and coconut oil imparts a good flavor.
- Use a salt-free seasoning mix instead of the salt for delicious eggs without sodium.
Variations
- Of course, you can always try the traditional method of spooning hot fat over the eggs as they cook rather than steaming them as outlined in this recipe. This works exceptionally well if you’re cooking your eggs in bacon grease, as there tends to be a lot of it!
- Add some additional seasonings along with (or instead of) the salt and pepper, if you like, such as everything bagel or adobo seasoning.
- While this recipe makes two basted eggs, you can easily fit four eggs in a large skillet at one time. You won’t need to increase the amount of oil or water, but you will need more seasoning to flavor the additional eggs.
Storage
Basted eggs are best eaten hot and fresh, but if you cook for a crowd and have some leftovers, they can be stored in the fridge for up to three days. Use an airtight container, and remember not to break the yolks.
To reheat basted eggs, heat them in the microwave for 20-second intervals until hot. You can also carefully reheat them in a covered skillet, but watch them closely and turn off the heat before the yolks solidify.
Serving Suggestions
- Basted eggs are delicious, with simple buttered toast for sopping up the yolk.
- Or serve them over fried potatoes or hash browns.
- Other great sides include bacon, sausage, biscuits, pancakes, and waffles.
Recipe FAQs
Now that you have the recipe, let's look at some common questions about making these eggs.
Usually, basted eggs have a runny yolk, but you can cook them a little longer if you prefer a soft yolk or even a fully cooked yolk.
It is suggested you thoroughly cook the egg white, but if some or all of the yolk is runny, it doesn't cause the average person any harm. The risk from an undercooked egg is typically from salmonella, and runny egg yolks don't usually carry this.
You can cook an egg in butter or oil, and it's a personal preference more than anything. Some people choose one over the other for health reasons or flavor. I think it's easier to use oil when making basted eggs because the butter can burn off too quickly.
You can season your basted eggs the same way you would season any other eggs, using black pepper and salt, for example. Some people like to use different seasonings, like garlic powder, herbs, or seasoning blends. Some hot sauce might be good if you like spicy food.
If you like your egg yolks runny, give this method a try. With no flipping, it’s super easy and takes only a few minutes. Breakfast is served.
More Egg Recipes You'll Love
- How to Make a Fried Egg
- Fried Egg Sandwich
- Soft Boiled Egg
- How to Make Hard-Boiled Eggs
- Hard-Cooked Eggs Florentine
- Easy Eggs Benedict
Basted Eggs With Runny Yolks And Crispy Edges
Author: Recipe Idea Shop
Ingredients
- 2 tablespoons canola oil or butter or olive oil
- 2 large eggs
- ¼ teaspoon salt just sprinkle some on, to taste
- ⅛ teaspoon pepper to taste
- 2 tablespoons water
Instructions
- Heat the oil in a skillet on high heat for about 30 seconds or until hot.
- Lower the heat to medium and crack the eggs into the skillet. Sprinkle the eggs with salt and pepper.
- Cook for 2-3 minutes or until the whites begin to set.
- Add the water to the pan, then cover the pan and reduce the heat to medium-low. Cook for an additional 2 minutes or until there is a white film over the yolks and the whites are nicely set.
Nutrition (may vary depending on ingredients and amounts used)
