Basted Eggs
Eggs gently cooked in butter with a splash of water and lid — whites fully set, yolks still runny.
- 10
- min
- 1
- servings
- ~300
- kcal per serving
- Difficulty:
- Easy
01Method
- 1
Place butter in a medium nonstick skillet over medium heat and allow it to melt completely. Crack the eggs directly into the pan and leave them undisturbed until the whites are nearly opaque, about 1 minute.
- 2
Pour in the water, then cover the pan tightly with a lid or a flat baking sheet and lower the heat to medium-low.
- 3
Continue cooking until the whites are fully set, the yolks remain soft and runny, and a thin layer of white has formed over the yolks, 1 to 2 minutes more. Remove the cover, slide the eggs onto a plate, and finish with pepper and flaky salt as desired. Serve right away.
Allergens
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
