Best 3 Basted Eggs Recipes
Indulge in the culinary delight of basted eggs, a versatile and delectable dish that offers a symphony of flavors and textures. Whether you prefer the simplicity of classic basted eggs, the richness of eggs benedict, or the savory indulgence of eggs florentine, this collection of recipes caters to every palate. Discover the art of gently basting eggs in hot butter, creating a tender and creamy center enveloped in a golden-brown exterior. Elevate your brunch game with eggs benedict, where poached eggs are majestically perched atop toasted English muffins, smothered in luscious hollandaise sauce, and complemented by crispy bacon or smoked salmon. Embark on a culinary journey with eggs florentine, where poached eggs gracefully rest on a bed of sautéed spinach, enveloped in a velvety béchamel sauce, and sprinkled with grated Parmesan cheese. Prepare to be captivated by the simplicity yet sophistication of basted eggs, a dish that transforms ordinary ingredients into an extraordinary culinary experience.
Here are our top 3 tried and tested recipes!
BASTED EGGS
Rudy loves these eggs basted hard. They are a cross between poached and fried. You can cook them to your preference; I like basted soft myself, served with toast. You need a fry pan with a lid, glass is best, so you can watch for doneness.
Provided by Dienia B.
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Heat butter until melted; add eggs.
- Fry until white is starting to set.
- Salt and pepper to taste.
- Add water and cover immediately; some people add less water but I like a little more. The steam will cook the top of eggs; it takes just a minute or so, depending on how well done you like your eggs. Hard will be just like hard boiled eggs, that yellow color.
- I serve these with toast and fried potatoes, just like over easy eggs.
OLIVE OIL-BASTED FRIED EGGS
A big soup spoon is the way to go for oil basting.
Provided by Chris Morocco
Categories Bon Appétit Egg Breakfast Fry
Yield 2 servings
Number Of Ingredients 3
Steps:
- Heat oil in a medium nonstick skillet (a 10" skillet is perfect for 2 eggs) over medium-high. When oil is shimmering, carefully add eggs one at a time, shaking pan gently after each addition. Cook eggs, shaking pan occasionally to keep them from sticking to each other (a rubber spatula can help nudge them apart if needed), until edges are golden brown, about 2 minutes. Carefully tilt skillet toward you so that oil pools at front edge of pan. Spoon hot oil over egg whites, especially anywhere they are still translucent, while avoiding yolks, until whites are set, about 1 minute more. Transfer to a paper towel-lined plate to blot oil; season with salt and pepper.
SHAKSHUKA YEMANI BASTED EGGS
Make and share this Shakshuka Yemani Basted Eggs recipe from Food.com.
Provided by Dienia B.
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Must have covered pan.
- Heat oil.
- Add onion.
- Add peppers.
- Cook 1 minute.
- Add tomatoes.
- Cover; simmer 10 minutes.
- Salt and pepper.
- Crack eggs into sauce on the top.
- Cover and cook until eggs are desired doneness.
- Serve.
Tips:
- Use fresh eggs: Fresh eggs will have a better flavor and texture than older eggs.
- Bring the eggs to room temperature before cooking: This will help them cook more evenly.
- Use a non-stick skillet: This will help prevent the eggs from sticking and make them easier to flip.
- Cook the eggs over medium heat: This will help prevent them from overcooking and becoming rubbery.
- Baste the eggs with butter or oil: This will help keep them moist and flavorful.
- Season the eggs with salt and pepper: This will help enhance their flavor.
- Serve the eggs immediately: This is when they are at their best.
Conclusion:
Basting eggs is a simple but effective way to cook them. By basting the eggs with butter or oil, you can keep them moist and flavorful. This technique can be used to cook any type of egg, including scrambled eggs, fried eggs, and omelets. With a little practice, you can easily master the art of basting eggs and create delicious, restaurant-quality dishes at home.
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