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.
I use a quarter inch of bacon fat to fry the eggs in, and at the point that you would add water and steam them, use a spatula to gently splash the hot grease over the top of the eggs. That will set the tops, turn the yolks pink, and give bacon flavor.
Thanks for sharing your method, Johnny!
I just melt the butter, add the eggs and the lid and when they’re white on top it’s perfectly done.
Thanks for sharing, Stacey!
For me, basted eggs are the best. This is the way I’ve always made them. Your recipe is very easy to follow. And I hope more people try it this way.
Thanks for sharing!
You’re welcome, MJ! Thanks for taking time to comment.
If you want a nice kick to the dish, try adding some Cajun seasoning to the butter just before you crack your eggs into the skillet. When you pour your hot water in, it’ll dissolve the salt and distribute the other seasonings. So good.
Oooo interesting, JM, I’ll have to give that a try.
skip the water and just cover the egg
If you would ask your mom or your grandma or her mom, they would probably tell you that basted eggs are actually sunny side up eggs that are basted with the hot oil or butter or grease or even steaming water from the pan to cook the liquid whites “slime” …
We call these “mommy and daddy eggs“ in our family because that’s the way my parents made them, while scrambling eggs for the kids. Makes me smile every time. Fantastic way to cook eggs!.
Thanks for sharing, Beth!
When I’ve tried this before, I’ve just added the lid, and it never came out quite right. The answer? Water! How didn’t I think of that?! Thanks for sharing!
So glad I could help, Kim! I love making my eggs this way.
I’ve been making what looks like basted eggs but didn’t know what it was called. I don’t even add the water, I just immediately put the cover on and the heat cooks the eggs to have that white look. I love basted eggs. So easy and yummy
Thanks for letting us know, Bobby! Enjoy!
i like ur cook mode
It’s a great feature isn’t it? 🙂
Was looking around where I live in Clarence NY, and found the Campfire Grill. Their breakfast menu is replete with various proprietary names; several included Basted Eggs. While I am familiar with the name Basted Eggs, my repertoire included scrambled, sunny side up, over easy and hard, hard boiled, poached but not basted as didn’t know the method. They’re so simple, so did my first basted egg immediately! It turned out perfectly! My new Family style egg will be basted for sure, and experiment with fresh light herbs as the egg is so mild. When basting meats, one needed a few utensils, with basted eggs, one needs a fry pan, and something to scoop the final product out with; and they are light! Thank you for providing the easy to follow recipe and video.
So glad it was helpful for you, Steven! Enjoy!
I don’t know why these boomer comments are so negative. Thank you for sharing. I already knew about Basted eggs but I’m glad other people at e catching on! I didn’t know their official name, I called them steamed lol I like basted better. Thank you for sharing this wonderful way to make perfect eggs. Try eating then with some Boston brown bread, you won’t be sorry !
Thank you, Joshua, glad you enjoy eggs this way too!
What’s new about that.? Been doing it for years
Norman, I’ve been doing it for years too. I actually say above that it’s been my favorite way to cook eggs for a long time. But, as much as I love it, I know that many people don’t know about it and don’t know that it’s easier than over-easy, with a similar result. It has also been common in the past few years for breakfast restaurants to list basted eggs on their menu, so people are finding them and want to know how to make them at home. This post and recipe is there for those who want to learn this technique that is new to them.
I get the same result with two paper plates and the microwave.
Lube one plate with cooking spray, crack egg on it, cover with the other plate and microwave. (Usually about 35 seconds, but depends on microwave)
I would laugh, but I realize you’re of a considerably younger generation than am I. I learned to cook 62 years ago, when I was 8 years old, and one of the first things Dad taught me was to make a proper basted egg—he loved two of them on top of toast for his breakfast, along with a big bowl of hot oatmeal, a properly cooked hamburger (not the bun, just the meat), and a big mug of black coffee. We weren’t pork eaters, for the most part, but we all loved ground beef (still my favorite “cut” to this day), so we had it often.
Anyhow, I’ve made basted eggs for over six decades, and still find them to be my favorite way to cook and eat eggs.
That’s wonderful, Joyce! I love eggs this way too, that’s why I had to make sure everyone else was aware too. 🙂
Very easy compared to soft boiled or over medium because you can see the egg cooking and it doesn’t need to be flipped! Thanks! MY NEW FAVORITE TYPE OF EGG!❤️
You’re welcome, Patricia! I love cooking eggs this way too.
I have these every day. However if you want to save some time just start out with a nice hot skillet and when you put the eggs in cover them with a top then turn the heat off and they will turn pink in a few minutes while they cook.