1/2 Photos of Steamed (Basted) Fried Eggs
Red Apple Guy's Note:
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.
My Private Note
Units: US | Metric
- 1Spray a non-stick frying pan (size to accomodate the number of eggs) with oil spray. I often use well-seasoned cast iron skillets.
- 2Place the pan over medium heat.
- 3When pan and oil are heated, break eggs and place in pan with some separation between eggs.
- 4When the egg whites begin to turn opaque (about 1 minute depending on how hot your "medium heat" is, pour water into the pan
- 5Cover the pan tightly
- 6Cook for 30 seconds before looking at the eggs
- 7Cover the eggs after checking and cook until the eggs are the desired degree of doneness.
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Nutritional Facts for Steamed (Basted) Fried Eggs
Serving Size: 1 (229 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 71.5
- Calories from Fat 42
- Total Fat 4.7 g
- Saturated Fat 1.5 g
- Cholesterol 186.0 mg
- Sodium 71.4 mg
- Total Carbohydrate 0.3 g
- Dietary Fiber 0.0 g
- Sugars 0.1 g
- Protein 6.2 g