A friend recently introduced me to basted eggs and I have gotten hooked!
To me, they seem like a cross between fried eggs and poached eggs. Basted eggs are quicker to make than poached eggs because you don't have to simmer water, but the white of a basted egg is still tender and delicate unlike a fried egg where it can sometimes get crispy and chewy.
How to Baste an Egg
Melt 1 tsp butter in a skillet.
Crack an egg into the skillet.
Pour 1 T. water over the egg.
Sprinkle with salt and pepper.
Quickly cover the skillet with a lid to trap the steam as it evaporates and cook the egg.
Cook until it has reached your desired done-ness. I like my white hard and my yolk runny.
Have you ever heard of basted eggs? Let me know what you think!