Cookbook:Basted Egg
| Basted Egg | |
|---|---|
| Category | Egg recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
A basted egg is a sort of a cross between a sunny side up fried egg and a poached egg. The result is an egg that is fried on the bottom and steamed on the top. The egg will look similar to a sunny-side-up egg, except that the exposed portion of the yolk will take on a cloudy white appearance.
Ingredients
[edit | edit source]Procedure
[edit | edit source]- Heat a non-stick pan over medium heat. Add a small amount of non-stick spray, butter, or oil of your choice.
- Crack the egg into the pan, and add any desired seasoning (such as salt and pepper).
- Allow the egg to cook only briefly before adding approximately 1 tablespoon of water. Immediately cover the pan with a lid, and allow the egg to cook for 2–3 minutes, depending on how well done you desire the egg.
- Remove from heat and serve immediately.