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.
Podcast Episode About Basting Eggs
Listen to me explain briefly about how baste eggs, along with some other great tips, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
Print
Basted Eggs Recipe
They’re easier than over easy but taste better than sunny side up. Basted eggs are the best eggs to make at home.
- Prep Time: 1 minute
- Cook Time: 4-5 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
Ingredients
- 1 tsp. butter or margarine
- 1 large egg
- 1 Tbsp. boiling water*
Instructions
- Melt the butter in a skillet over medium heat.
- Crack in the egg.
- Cook until whites are nearly fully set and then add the water to the skillet. Cover the skillet.
- Cook the egg in the covered skillet until the whites are set and the thin layer of whites that tops the yolk has turned white as well.
- Remove egg from skillet. Serve.
Notes
*Cold water will work too. Boiling water just starts the steam a tiny bit more quickly.
This post originally appeared in April 2018 and was revised and republished in June 2025.
Love this info. No more breaking my yolks when I flip them! Thank you
You’re welcome, Arlene! Enjoy!
I wanted to copy a meal from a breakfast place but had no idea how they got their eggs looking so perfect. I followed these instructions and was not disappointed! First time making basted eggs and it definitely won’t be the last. I think they’re my new favorite!
One not that I would add though – make sure your pan isn’t too hot when you crack the egg. It got a little crispy underneath at medium temp. I would so medium low is the sweet spot!
Thanks for the feedback, Sarah! So happy it’s your new fav.
I love over easy eggs, but like you said they are a pain!
I would love sunny side up, except for that slime indeed covering the yolk!
THIS IS THE ANSWER!!
Thank you sooooo much.
I love all things 🥚 egg💙👍
You’re welcome, Denise! Glad you found the answer. 🙂
Confused…
When do you actually bast the egg
(like the name implies)?
For these basted eggs, adding the water and covering the pan creates the steam which bastes the egg. When basting meats, you brush on liquids to add moisture. Here, the steam adds the moisture and gives it a perfect cook. You can also butter baste eggs, where you add the moisture by spooning melted butter over the eggs, but I like the ease and less fat of this method. Enjoy, Jimbo!
But why water when it’s EVEn better to simply splash the fat/oil over the yolks in the pan. 1 min is enough
This is exactly how I get that over easy fried egg without the breakage. It needs to be with water, broth, milk, etc., anything that will produce steam. In fact, cream is a decadent treat on occasion. Oil or butter that you ‘spoon’ over it, well, you’re just hoping the oil will stay hot enough while it’s on top of the egg. But it will fail to get the pans interior air space hot enough.
Use a glass lid to keep an eye on the progress. Added bonus; You’re eggs will slide right out of the pan even easier.
To the commenter about just making scrambled because they are the best method… this article wasn’t about scrambled eggs was it? And to those who say, “just make it poached”, same reply.
I love basted, poached, over easy or over medium.
Yummy!
Delicious!
it was alright
FYI – you don’t need to add water or ice. Just cover pan for last minute of cooking & the effect is the same.
John, there is a version of fried eggs that are basted with oil. I believe it’s a Spanish method. However, in North American restaurants when basted eggs are ordered, you are typically served this kind of steamed version. It’s incredibly simple to make. Just drizzle a bit of boiling water in the pan once the eggs are partly set, cover and cook until desired firmness.
I regularly cook basted eggs I have often when I request basted eggs at a restaurant , I get this odd look from the waitress and the cook and am asked what is a basted egg? Many times I describe how to cook a basted eggs , my way is what I learned from my mom , goes like this heat a small skillet then throw in a little butter add Two eggs add a half of an ice cube , cover the pan with a lid , I usually use a glass lid so I can watch the process as the ice melts it forms a bit of steam the tops of the egg yolks glaze over white wala your ready to serve two very beautiful basted eggs
Thanks for sharing how your mom taught you! Sounds great, Randy.
Been doing this for years for my wife. Didn;t know the process really had a name but it works great.Picked it up in the 60’s from a military cook buddy. Wow that makes me real old,
Now you have a name for it! Thanks for sharing, Doug.
It’s the first time I made basted eggs and they turned out perfectly. Just ask my husband as he’s had a lot over the years. Served with corned beef hash and he’s in heaven. Thank you!!!
Great job, Dianne! That sounds delicious!
basted is my preferred egg preparation for breakfast but I have run into problems with restaurants not knowing what they are so I end up with poached or scrambled eggs (neither is close). not the end of the world, I like eggs but annoying nonetheless. when I order basted eggs and get the head tilt of a dog hearing its name from my server I switch to over easy. I need some yolk to soak up with my toast.
Sorry that you can’t seem to get them at restaurants, Charlie. But now you can make them at home!
Nothing beats scrambled! If they’re done correctly. 🙂
Can I cook /baste 2 eggs on the same pan?
Karen, yes you can baste 2 eggs on the same pan. You can do as many as your pan will fit, actually! Just make sure that you have a lid big enough for your pan and you’d need a touch more water for a larger pan. You shouldn’t need more for 2 eggs in a small pan though. You’re just trying to generate a bit of steam to cook the tops of the eggs. Thanks for your question!
I love basted eggs in restaurants. They’re my favorite! I have watched my dad order them for years. Now, thank you to this, I am going to make them at home. Easy!
Fantastic, Kim! I hope they turned out how you like them.