Basted Eggs Recipe

Eggs: The main ingredient, providing protein and richness. Freshness is key for the best texture and flavor.

Butter: Adds a rich, creamy taste and helps in basting the eggs. Opt for unsalted to control the seasoning.

Salt: Enhances the natural flavors of the eggs. Use to taste.

Black pepper: Adds a hint of spice and depth. Freshly ground is preferred for the best flavor.

To achieve perfectly basted eggs, make sure to tilt the skillet slightly and use a spoon to continuously scoop the hot butter over the tops of the whites. This ensures even cooking without flipping the eggs, keeping the yolks beautifully runny.

• Eggs - Substitute with tofu: Tofu can be scrambled or lightly fried to mimic the texture of eggs and is a great plant-based alternative.

• Butter - Substitute with ghee: Ghee is clarified butter that is lactose-free and has a higher smoke point, making it suitable for cooking eggs.

• Butter - Substitute with olive oil: Olive oil is a heart-healthy fat that can be used to baste eggs, providing a different but pleasant flavor.

• Salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, offering a slightly different mineral content and flavor.

• Black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a substitute for black pepper to maintain a similar level of spiciness.

• Allow the basted eggs to cool completely before storing to prevent condensation, which can make them soggy.
• Place the cooled eggs in an airtight container. If stacking multiple eggs, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator. The basted eggs will keep well for up to 2 days.
• To reheat, place the eggs in a skillet over low heat. Add a small amount of butter or olive oil to prevent sticking and to help revive the texture.
• Alternatively, you can reheat the eggs in the microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Heat in 15-second intervals until warmed through.
• For freezing, it's best to avoid freezing basted eggs as the texture of the yolks can become rubbery and unappetizing.
• If you must freeze, place the cooled eggs on a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen eggs to a freezer-safe bag or container, separating layers with parchment paper.
• Thaw frozen eggs in the refrigerator overnight before reheating using the methods mentioned above.

• Stovetop Method:

  1. Heat a non-stick skillet over low heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the leftover basted eggs in the skillet.
  4. Cover the skillet with a lid to trap the steam.
  5. Heat for about 2-3 minutes, or until the eggs are warmed through.

• Microwave Method:

  1. Place the basted eggs on a microwave-safe plate.
  2. Cover the eggs with a damp paper towel to prevent them from drying out.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the temperature and continue to heat in 10-second intervals if needed.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the basted eggs on an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat in the oven for about 10 minutes, or until the eggs are warmed through.

• Steam Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the basted eggs on a heatproof plate or in a steamer basket.
  3. Cover the pot with a lid.
  4. Steam for about 2-3 minutes, or until the eggs are heated through.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods.

• Spatula: A broad, flat, flexible blade used to mix, spread, and lift food.

• Butter knife: A small knife with a blunt edge used to cut and spread butter.

• Measuring spoons: Small spoons used to measure ingredients, typically in amounts of 1 tablespoon or less.

• Stove: A kitchen appliance used for cooking food, typically with burners on top for heating pans.

• Plate: A flat dish used for serving food.

• Salt shaker: A container with holes in the top used to sprinkle salt.

• Pepper grinder: A device used to grind peppercorns into fresh pepper.

• Fork: A utensil with tines used to eat or serve food.

• Basting spoon: A large spoon used to pour liquids over food to keep it moist.

Pre-crack the eggs: Crack the eggs into a bowl before starting. This saves time and ensures no shell pieces end up in the skillet.

Use a non-stick skillet: A non-stick skillet reduces the need for extra butter and makes cleanup faster.

Preheat the skillet: Preheat the skillet while gathering ingredients to save time.

Melt butter evenly: Cut the butter into small pieces to melt it faster and more evenly.

Season in advance: Mix salt and black pepper in a small bowl beforehand for quick seasoning.