Easy Basted Eggs for Beginners

I used to have a real fear of flipping eggs. I’d brace myself, spatula in hand, and… disaster, a broken yolk every single time. It was the most frustrating way to start the day.

That’s why this easy basted eggs for beginners method’s my absolute favorite. It’s my secret weapon for a perfect breakfast, and it takes all the stress out of cooking eggs.

Once you try basted eggs you will never go back. This recipe gives you perfectly cooked fried eggs every time.

No flipping, or breaking the yolk, just foolproof eggs for breakfast or even dinner.

These eggs are perfect for dipping with the runny yolk, great for toast, avocado toast, or fried tortillas.

But what are based eggs? Basted eggs are a type of pan fried egg often served with toast or tortillas as a simple and healthy breakfast. Basted eggs are like a cross between an over-easy egg and a poached egg, except you don’t need to flip the egg to cook the top. Instead, once the bottom’s cooked, a small amount of water is added to the pan to create steam and a lid is added to cook the top.

This is truly the best basted eggs recipe because it takes all the guesswork out of it. You get that gentle, steam-cooked top without any risk of a spatula mishap.

The result’s a perfectly cooked egg with a runny yolk every single time.

Scroll to bottom for printable recipe card.

Why You’ll Love This Recipe

• A foolproof method for perfect fried eggs.
• The egg white’s cooked but soft and the yolk’s runny and delicious, perfect for dipping or topping on toast.
• No flipping necessary!
• Makes a fast breakfast or snack.
• A quick basted eggs recipe that’s on the table in under 5 minutes.

This is a simple basted eggs meal, that makes any morning feel a little more special.

Try my Crepe Cake!

This is truly the best basted eggs recipe because it takes all the guesswork out of it. You get that gentle, steam-cooked top without any risk of a spatula mishap.

Ingredients & Substitutions

You only need a few simple things for this healthy basted eggs version.

• Salt and pepper: For seasoning. I like to use flaky sea salt and fresh cracked pepper right at the end, just before serving.

• Whole eggs: This is the star, of course. Fresh eggs will always give you the best flavor and a nice, rounded yolk. You can use any size, from medium to extra-large.

• Butter: I love the rich, nutty flavor butter adds as it sizzles, it creates those perfect, slightly crisp edges. You can also use a neutral oil like canola oil, vegetable oil or avocado oil. Bacon grease is also a great option if you have some.

• Water: This is the key ingredient. Just a tablespoon or two hits the hot pan and creates the steam that gently cooks the top of the eggs. It’s what lets you skip the flip.

Variations

The fried egg itself is pretty straight forward and doesn’t leave much room for variation. You can change they way it’s cooked and how it’s served to make this into an exciting meal by changing what you serve it with.

• Basted eggs can be cooked over easy, over medium, or over hard depending how you like it.
• To get an over medium yolk, just leave the lid on for an extra 30-45 seconds.
• For over hard, go a full minute or two longer until the yolk’s firm. You don’t have to stick to a runny yolk if that’s not your thing.

How to Make It

Step 1: Get your pan ready. Place a non-stick skillet over medium heat. Add your butter or oil. Let it melt and get shimmery, but don’t let it brown.

Step 2: Crack the eggs. Carefully crack your eggs into the skillet. Try to leave a little space between them. Let them cook undisturbed for about 2 minutes. You’re looking for the bottoms to turn opaque white and the edges to get just a tiny bit crisp.

Step 3: Add the water. Pour about 1-2 tablespoons of water into the pan. Do it away from the eggs, on the hot surface of the pan itself. It’ll sizzle and immediately create steam.

Step 4: Cover and steam. Quickly place a tight-fitting lid on the skillet to trap all that steam. This is what gently cooks the tops.

Step 5: Cook to perfection. Let the eggs steam for 2-3 minutes. This will give you fully set whites and a beautifully runny yolk. If you like your yolk a bit firmer, let it go for another 30-60 seconds.

Step 6: Serve immediately. Use a spatula to gently lift the eggs from the pan. Season them with salt and pepper.

Serving Suggestions

These are so versatile! Here are some homemade basted eggs ideas:

• Serve this egg on top of toast, avocado toast, tortillas, or hashbrowns as a satisfying breakfast.
• These eggs can also be used as a topping on burgers or even on sandwiches.
• I also love one on top of a bowl of cheesy grits or with a side of breakfast sausage

Try my Sheet Pan Pancakes!

Tips for Success

• Crack the eggs carefully into a small bowl and then transfer to the pan to avoid breaking the yolk. This also helps you avoid any stray shell fragments.
• Make sure the lid you are using traps the steam in the pan to cook the eggs. A clear glass lid is great so you can see whats happening without letting the steam escape.
• Give the pan a light shake, if the yolk appears slightly firm with a bit of jiggle it’s done!
• Use a non-stick pan. This is pretty important for making sure your eggs slide right out without sticking.
• Don’t overcrowd the pan. Only cook as many eggs as can fit comfortably. If you’re making a big batch, do them in rounds. This makes for a family friendly basted eggs breakfast.

Storage & Reheating

Honestly, basted eggs are at their very best the second they come out of the pan.

Can you store leftover eggs in the fridge? You can store leftovers in the fridge for 2 days, but this recipe is so quick and simple that it’s best to make them fresh every time.

If you do have leftovers, place them in an airtight container. To reheat, I’d skip the microwave, which can make them rubbery. Instead, warm them gently in a covered skillet over low heat with a tiny splash of water for about a minute.

Frequently Asked Questions

Notes

My grandmother was the queen of breakfast, but she hated flipping eggs. She’s the one who taught me this water-and-a-lid trick.

She called them “steamed eggs” and would serve them on a piece of buttery toast she’d cut into “soldiers” for dipping. Making them this way always reminds me of her kitchen.