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1/2 Photos of Steamed (Basted) Fried Eggs
This is a quick method to make eggs that appear to be "over easy" without the mess of turning and it uses much less fat for the cooking. Broth can be used instead of the water as the basting liquid. Thanks to Ericjs for the proper name for the cooking technique.
Units: US | Metric
Serving Size: 1 (229 g)
Servings Per Recipe: 1