What is the method to make basted eggs?

Basted eggs are typically prepared by adding drops of water to the frying pan, which creates steam when covered. This method uses the steam to cook the tops of the eggs gently while the bottoms fry in oil or butter. By covering the pan after adding the water, the steam circulates, allowing for even cooking and a tender, runny yolk. This technique is favored for its ability to achieve a perfect balance between a cooked white and a soft yolk.

Slow cooking in oil is more appropriate for different styles of fried eggs but does not involve the same steaming process that characterizes basted eggs. Boiling in water is a method used for poaching eggs, where the eggs cook through submerging them in boiling water, which is distinctly different from the basted approach. Stir-frying typically involves cooking ingredients quickly over high heat in a wok or pan, which is not compatible with the gentle cooking technique required for basted eggs. Therefore, adding drops of water and covering the pan is the correct and effective method for making basted eggs.