How To Baste Eggs

Basted eggs are easier to make than over easy but achieve the same result: a runny yolk with the thin layer of whites over it cooked through—and, most importantly, not at all slimy.

If you’ve broken the yolk when trying to flip over-easy eggs, I’m here to help you. Basted eggs are the solution. You start by making a sunny side up egg. Then you use hot steam to cook the top of the egg, no flipping required. Grab an egg, a skillet, and some water, and let’s do this!

Video: Basted Eggs

Why Make Basted Eggs?

You know how sunny side up eggs have a sort of slimy, clear layer over top of the yolk? That is a layer of egg whites. People who like a runny egg yolk but dislike that uncooked film, tend to prefer over easy eggs over sunny side up, because the top of the egg ends up cooked once flipped.

The problem is that over easy eggs can be difficult to make. I’ve broken my fair share of yolks when attempting the process. And usually the whole reason that I’m making eggs in the first place is to be able to dip toast in the yolk. If the yolk breaks and then runs out and cooks, I no longer get dippable eggs.

If you like a runny egg yolk, do not like that slimy film over it, and do not want to have to flip any eggs over, then basted eggs are for you!

The reason is that basted eggs use steam from plain ole water to cook that slimy film, no flipping required.

Basting versus Poaching

Poaching eggs and basting them are distinct cooking methods. Poaching involves fully submerging the eggs in simmering water, while basting uses much less water and relies on the heat from the steam to cook the whites. Having said that, poaching is another alternative to basting, if you want the whites fully cooked but the yolks still runny.

What About Basting with Oil?

If you’ve heard that basting eggs is an easier alternative to poaching, that was likely referring to our water-steam method described below. In this technique, a small amount of water is added to a skillet. As it steams, it gently cooks the top of the egg, creating that soft but fully set thin layer of white. I find this to be the gentlest and most effective way to achieve that poached-like finish.

Some people drizzle hot water directly over the egg rather than into the pan. This also works but can leave the egg a bit watery.

There’s another technique though, also called “basting,” where hot fat (like butter or oil) is spooned over the egg as it fries. This creates a rich, flavorful result, but doesn’t always fully cook the top of the yolk or whites.

While both methods are referred to as basting, only the water-steam version mimics the gentle effect of poaching. Depending on the texture and taste you prefer, either approach may be right for you.

How to Make Basted Eggs (Photos)

Here’s a step-by-step with pictures. Or you can scroll down for the recipe.

Melt some butter in a non-stick skillet and crack in an egg.

When the whites are nearly set, add a drizzle of water (tap or better, recently boiled water from a kettle).

Put a lid on the skillet. If you don’t have a lid for your skillet, a big sheet of aluminum foil will work. Note that the lid you use does not have to be a lid that came with the skillet. Any sauce pan lid that is bigger than your skillet will work here.

Let it cook until the steam has cooked the layer of egg whites that is over the yolk. About 30 seconds. If you like your yolks more cooked, you can let the egg steam for longer.

Use a spatula to life the egg out of any remaining water. Trim off any uneven whites if desired and serve.

More Handy Egg Methods:

If you like your eggs more fully-cooked, try these Hard Scrambled Eggs (also called Dry Scrambled Eggs). But, if you prefer your eggs a bit softer, you’ll love these French Scrambled Eggs). Or, try your hand at Steamed Hard Boiled Eggs, which are much easier to peel than regular boiled eggs.

This post originally appeared in April 2018 and was revised and republished in June 2025.