Prep 2 mins
Cook 3 mins
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.
- Spray a non-stick frying pan (size to accomodate the number of eggs) with oil spray. I often use well-seasoned cast iron skillets.
- Place the pan over medium heat.
- When pan and oil are heated, break eggs and place in pan with some separation between eggs.
- When the egg whites begin to turn opaque (about 1 minute depending on how hot your "medium heat" is, pour water into the pan
- Cover the pan tightly
- Cook for 30 seconds before looking at the eggs
- Cover the eggs after checking and cook until the eggs are the desired degree of doneness.
Nice technique! I usually poach my eggs and sometimes they just seem a little too watery, this solves that. I will be using your method again. Thank you for posting!
There is a name for this. "Basted eggs." It's less well known than the other standard techniques for preparing eggs, so good luck ordering it out, but a well trained chef will know what you are talking about if you ask for basted eggs. It's certainly not "over easy".
This is how a make my morning eggs! I love it! No uncooked egg white and a delicious running yoke