By far my favorite way to cook eggs at home, basted eggs are an easy method to get perfectly runny yolks every time.
Growing up I was always a scrambled eggs fan. It wasn’t until college that I discovered the amazingness that is an egg yolk-covered bite of toast. And now I firmly believe that with the exception of a perfectly poached egg, very little beats an open-faced, over-easy egg sandwich with mashed avocado on a Saturday morning.
When I moved into my first apartment with a kitchen junior year of college, my roommate, like me, was obsessed with egg sandwiches. While we tried our hands at making over-easy eggs ourselves, every once and awhile a yolk would break while flipping or I would accidentally over-cook it. So frustrating. But then we discovered basting eggs and never looked back.
Traditionally, basted eggs are made by first melting butter in a skillet, carefully placing a cracked egg on top, drizzling with 1 tablespoon of water, then covering with a lid to steam the egg to your desired doneness. While I do appreciate butter on bread or in mashed potatoes, I feel eggs are rich enough on their own. So instead of butter I use an olive oil cooking spray to grease the pan. The other change I’ve made over the years is using 1 tsp of water rather than 1 tablespoon. I found, at least for my skillet, that 1 tablespoon of water was too watery. Feel free to experiment, but the main point of the water is to help produce steam to cook the eggs.
The key with these eggs is to keep a close eye on them. The minute you start to see an opaque white film start to cover the base of the egg yolk, you’ll want to remove the lid and slide those eggs onto your plate if you’re going for an over-easy egg. However, if you like your yolk less runny, wait to remove the eggs until the entire yolk has a white film over it.
That’s it! No flipping required.
For a healthy breakfast (or dinner), I like to serve my eggs open-faced on a slice of avocado sourdough toast with a small bowl of fruit on the side. But from time-to-time I’ve also enjoyed them sandwiched between a cinnamon raisin bagel – I find the sweet and savory combo so addicting!
And by the way, happy 2017! Did you make a resolution this year? While usually they have to do with eating healthier, working out more, or losing weight, this year I’m looking more inward, with a goal to be more present day-to-day. I’m convinced that in order to be a dietitian, you have to love planning and organizing. And while these aren’t bad traits to have, I often find myself constantly planning ahead rather than just slowing down and enjoying the moment.
So here’s a toast to taking time this year to fully appreciate the “now” especially when the present is enjoying a delicious meal 😉
Simple Basted Eggs
- 2 large organic eggs
- Cooking spray
- Seasonings of choice some of my favorites are basil, black pepper, cajun, and smoked paprika
- Heat small skillet on medium-low heat. Once warmed, spray skillet with cooking spray and crack two eggs into skillet.
- Sprinkle seasonings of choice over eggs the drizzle 1 tsp water over eggs.
- Cover skillet with lid (it’s okay if the lid doesn’t fit perfectly) and allow the eggs to essentially steam until an opaque white film starts to cover the egg yolk and the whites are set, about 3-5 minutes.
- Remove skillet from heat and place eggs onto plate. I like to serve mine on a slice of sourdough bread with mashed avocado.