I never learned about basted eggs growing up, and as I got older and my appetite for food expanded, I’d still never heard of them. That all changed one day while catching an episode of the original Man vs. Food with Adam Richman.
Note: I tried to find a clip of the episode, but was unable to find one 😦
In the episode, Adam learns about bacon pancakes topped with basted eggs, and my life of dull morning eggs changed forever. Don’t get me wrong, I love a good scrambled or fried, and a great poached egg is the cornerstone of one of my personal favorite breakfasts – eggs Benedict, but there is something really special about the velvety, gooey perfection that comes only from this cross between a fried and poached in one.
Here’s how you make them:
- 2 eggs
- 1 1/2 tsp, butter (preferrably unsalted)
- 3 tbsp, water
- kosher salt and pepper
- small frying pan and cover
- Crack eggs into a small dish or bowl carefully so as to not break the yokes.
- Preheat pan over medium high heat just until pan is hot.
- Melt butter in pan quickly swishing the pan above the burner to evenly distribute the butter in the pan as it melts without letting the butter brown.
- Drop eggs in the pan and place the pan back on the burner.
- Immediately pour water into pan and cover. The water will boil and steam almost instantly.
- Lower the burner to low and let pan rest for 2 1/2 minutes until yokes just become translucent , or 3 1/2 minutes if you prefer your yokes firmer.
- Swish the pan once or twice if needed to help get the yokes to skin over.
- Remove eggs from pan with a slotted spoon and salt and pepper to taste.
The eggs are great by themselves with a side of buttered toast used to mop up the yokey goodness, but I really love to drop mine on top of a stack of hot, buttered pancakes. Let the yokes bleed all over the pancakes as you cut into them, no need for syrup here.
Eat, enjoy, and change your favorite egg forever!