Make Steamed Basted Eggs Perfectly
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Who says basting is only for meat? Try this recipe for quick and easy steam basted eggs and you'll see what we mean.
The steam gives these basted eggs an irresistable, delicate texture. The classic soft yolk of steam basted eggs is perfectly safe when you choose Safest Choice™ Pasteurized Eggs -- no Salmonella worries.
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Been doing this for years... perfectly cooked whites, with the yolk, heated, but not hard-cooked, at all, still dippable!!
WHATCHU MEAN DIPPABLE ?
I do a slight variation on this. I fry the egg up real nice, like a typical sunny side up. I only do the steam baste at the very end. Only takes about 15 seconds or so for the top of the egg to turn white. Gets rid of the egg booger on top, but the inside is 100% liquid, like a sunny side up. Bottom is nice and fried because it was done before the basting. But I'm sure you're way is fine too. I liked poached eggs and this seems like the texture would be closer to that feel.
Oh and I read in a comment too much water. I don't know, but when I just do it at the end I only use a tiny bit, a splash, because it only has to steam for less than 15 seconds. Just watch and the moment the tops turn white it's time to pull 'em!
I'm going to try this now.
I werk at waffle house and a customer just asked for this. Thanks 😅
thanks this is my project:D
And as far as I'm concerned the water, too much of it, was added. As soon as the egg is added to the medium heated pan I cover it and let condensation start forming on the underside of the lid. When the egg is fully set I start twriling the lid around which will disperse some of the condensation formed into the pan. Doing it this way keeps the yolk with it's beautiful bright yellow self. And not that awful pinkish color. Oh and the butter helps to create a nice flavorful crispy edge around the egg...so YUM!
It was probably needed because the pan was too big for one single egg. If the eggs covers more of the pan, the natural moisture of the egg will be enough.
That's not the method for making this type of egg though. The end result of this video is an accurate example of this type of cooked egg.
IS IT STILL CRISPY EDGES?
@@stevethea5250 Why the fuck are you typing in all caps? This is the third comment of yours on THIS video that you've typed in all caps.
Yeah this is probably the best method for frying an egg. You don't have to flip it. It won't burn the yolk. And it's easy to cook it for as long as you prefer.
Do you hear the pan up before putting the eggs in? Says 30 seconds till white and mine take almost 2 and a half minutes
Under medium heat your pan should be hot enough within about a minute, if not, you're probably using a pan that isn't right for cooking eggs.
Of course you pre heat it. Almost everything needs pre heating.
What's it called if you don't add water?
Dry method
I make my benedict eggs like this. Easier and more flavor than poaching.
First try came good
Must be dumb luck
It's not necessary to add water. Put a lid on the egg right after you slid it in. It'll be done by the time your toast is ready.
Never seen or heard of this before. Looks perfect 👌
This wat I do but I crush yolk
perfect!
Wat too much fat, pan too big, lid too big. Other than that, all is good. Problem with this method is the bottom of the yolk tends to cook. The trick is to take most of the pan off the heat and only heat the water to create the steam. :)
Fat is good
I've been basting my backyard chicken eggs (unpastuerized) for 30+ years now. No problems.
Completely unnecessary bowl.
Exactly my thoughts it's just dirtying a dish for no reason
It's for the shape. Ever cracked an egg and the whites went everywhere? That's what it's for.
@@kikic.6950I think I actually agree with you. If you try to crack the egg close to the pan you might get burned etc.
@@jackmiddleton2080 or, for beginner, a shell might fall into the pan.
I crack the egg on a bowl first to check if its fresh
Why thumb this down?
The bowl
WHERES CRISPY EDGES ??
Same question. I think I’ll let my egg crisp up more before I cover it to steam.
Nope.
YOU DIDN't baste them
I dont think you understand what a basted egg is.
@@pyramidion5911 There's 2 kind. One were you actively keep putting the hot butter or oil on them. And this method where the steam bastes them automatically.
@@Mobin92 THATS STEAMING NOT BASTED :\ THEY SHOULDNT MIX UP THE 2 WORDS