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If you want an over easy egg that turns out right every time, Basted Eggs are my go to. The whites cook up soft and creamy, the yolk stays beautifully runny (unless you want it more set), and you do not have to flip a thing. It is fast, foolproof, and honestly tastes better than my old fried egg method.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“Amazing! These were so easy to make, all of the kids loved them!“ – Paula
“This is so handy for breakfast! Thank you for explaining this!” – Allyson
“Perfect!!! What an easy & great way!! Love egg on toast & this recipe makes a delicious egg!” – Kristyn
Why I Love These Eggs
Once I discovered basting eggs, I never turned back. I love the ease of preparing eggs this way because there is no flipping, no guessing if the egg is cooked through, and no crusty bottoms. It is one of those simple cooking tricks that makes breakfast feel effortless, even on busy mornings.
And the texture is what really sold me. The steam gently cooks the top so the whites stay tender instead of drying out, and the yolk can be runny, jammy, or fully cooked depending on how long you keep the lid on.
Here are my favorite ways to turn basted eggs into a full meal: I love them on toast or avocado toast, on a classic breakfast plate with bacon or sausage plus fruit and hash browns, or tucked into breakfast sandwiches since the yolk holds up so well. They are also delicious on burgers or savory sandwiches for extra protein, spooned over fried rice or grain bowls when I want something quick, and even on pizza or sweet potato hash which sounds a little odd but tastes amazing.
🩷 Kelsey
Ingredients You’ll Need
- Butter: Helps prevent sticking and adds that rich, buttery flavor.
- Eggs: I use large eggs, and I like cracking each egg into a small bowl first for easier, gentler pouring.
- Water: Creates the steam that cooks the top of the eggs quickly and evenly.
- Seasoning: Salt and black pepper, or add paprika or Everything But the Bagel seasoning for extra flavor.
Ingredient Additions and Substitutions
- Swap the fat: Use olive oil, cooking spray, or bacon fat instead of butter.
- Make it spicy: Add a pinch of crushed red pepper, cayenne, or hot sauce after cooking.
- Add herbs: Chives, parsley, or dill on top makes these feel restaurant worthy.
- Add cheese: Sprinkle a little shredded cheddar, feta, or parmesan right after covering so it melts lightly.
- Seasoning ideas: Garlic powder, smoked paprika, seasoning salt, or Everything But the Bagel all work great.
How to Make Basted Eggs
- Heat the skillet: Warm a skillet over medium to medium high heat and melt butter until bubbly.
- Add the eggs: Crack eggs into the pan (or into a bowl first, then slide them in gently).
- Add water and cover: Once the bottoms look opaque white, add water to the pan and immediately cover with a lid.
- Steam until done: Cook covered until the whites are set and the yolks are your preferred doneness. Season and serve right away.
Three Yolk Doneness Options
All three are made the same way, the only difference is how long you steam them.
- Over easy basted eggs: Runny yolk, set whites, and the top turns opaque so the yolk feels a bit more protected. These are great for sandwiches.
- Over medium basted eggs: The yolk is partly set and partly runny. I check by gently pressing the yolk area through the white. It should still feel soft and spring back a bit.
- Over hard basted eggs: Fully cooked yolk. You can leave the yolk intact and steam longer, or break it to speed things up and spread yolk through the egg.
Recipe Tips
- Use a clear lid if you have one: It makes it easier to see when the whites are set.
- Start with a hot pan: If the pan is not hot enough, the whites can spread and cook too slowly.
- Use just a little water: You want steam, not a puddle.
- Keep the lid on: The trapped steam is the whole trick for basted eggs.
- Adjust doneness by time: A little extra time makes the yolk go from runny to jammy to fully set.
Frequently Asked Questions
A basted egg is a cross between a sunny side up egg and a poached egg. The appearance of a basted egg looks like a sunny side up egg but, the yolk is slightly more set.
A basted egg cooks in a skillet with a small amount of water to create steam, while a poached egg is cooked directly in simmering water (often with a little vinegar). Both can have soft whites and a runny yolk, but the method and texture are different.
Basting means adding liquid during cooking. With basted eggs, the water added to the pan creates steam that cooks the tops of the eggs.
No, it just makes it easier to see doneness. If your lid is not clear, cook and then quickly lift the lid to check.
Usually the pan is not hot enough, the lid is not sealing well, or you did not add enough water to create steam.
Yes. Oil, cooking spray, or bacon fat all work.
Make Ahead and Storage
These are best fresh, but here is what I do if I need to plan ahead:
- Make ahead: I do not recommend fully cooking basted eggs ahead of time if you want a runny yolk.
- Store leftovers: If you end up with extra, store in an airtight container in the fridge and eat within 1 day for best texture.
- Reheat: Warm gently in a skillet with a lid over low heat, or microwave in short bursts. The yolk will cook more as it reheats.
More Egg-cellent Recipes
Eggs can be prepared in so many ways! Add some variety to breakfast by giving some of these delicious egg recipes a try:
Basted Eggs are my favorite way to get tender whites and a perfectly cooked yolk without flipping. If you try them, leave a rating and comment, and tell me how you like your yolk cooked. 💛🥚
Basted Eggs
Video
Ingredients
- 1 tablespoon butter
- 4 eggs
- 2 tablespoons water
- salt and pepper
Instructions
- Heat a skillet over medium heat. Add butter to the skillet. When the butter is melted and bubbly, gently crack the eggs into the pan.
- When the bottom of each egg is opaque white, add the water to the pan and cover with the lid.
- Cook covered for two minutes, or until the egg whites are cooked through, but the yolk is still runny. Top with salt and pepper to taste.
- Serve the eggs on their own or on toast.
Equipment
- large nonstick skillet with a lid
Notes
- A hot skillet helps the whites set quickly.
- Water + lid creates steam, which cooks the egg tops without flipping.
- For yolk doneness, steam less time for over easy, a bit longer for over medium, and longer for over hard.
- A clear lid makes it easier to watch the whites set, but it is not required.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is so handy for breakfast! Thank you for explaining this!
Amazing! These were so easy to make, all of the kids loved them!
Perfect!!! What an easy & great way!! Love egg on toast & this recipe makes a delicious egg!