- Begin by melting the butter or margarine in a skillet over medium heat. Choose a skillet that allows enough space for one large egg without overcrowding.
- Once the butter has melted and is evenly coating the skillet, carefully crack the large egg into the center of the skillet. The butter will create a delightful, golden edge and prevent sticking.
- Allow the egg to cook until the egg whites are almost fully set. You'll notice the edges become firm and opaque, but the yolk will remain gloriously runny.
- To create the signature basted effect, add the hot water to the skillet. Ensure that the water is very hot, as it will generate the steam needed to gently cook the top of the egg.
- Immediately cover the skillet with a lid to trap the steam. The steam will delicately cook the top of the egg while keeping the yolk runny. This process typically takes only a minute or two.
- Keep a close eye on the egg as it cooks. You'll know it's ready when the whites are fully set, and the thin layer of whites that tops the yolk has turned white as well.
- Carefully remove the basted egg from the skillet using a spatula, being mindful not to break the yolk. Place it on a plate.
Conclusion
Basted eggs are a delightful and flavorful way to enjoy perfectly cooked eggs. The combination of butter, hot water, and a covered skillet results in whites that are tender and yolks that are irresistibly runny. Whether you're starting your day with a hearty breakfast or enjoying a quick and tasty meal, these basted eggs are sure to satisfy your taste buds.
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