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Basted Eggs

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Ingredients

Adjust Servings:
1 tablespoon butter
2 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup water

Nutritional information

247.7
Calories
189 g
Calories From Fat
21.1 g
Total Fat
10.4 g
Saturated Fat
402.5 mg
Cholesterol
1408.1 mg
Sodium
1.5 g
Carbs
0.3 g
Dietary Fiber
0.4 g
Sugars
12.8 g
Protein
177g
Serving Size

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Basted Eggs

Features:
    Cuisine:

    This is the way I learned to make eggs in home ec class back in 1967 and I have always had success. I have to flip them for my husband but 5 seconds is just enough time cook the top.

    • 25 min
    • Serves 1
    • Easy

    Ingredients

    Directions

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    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.,This is the way I learned to make eggs in home ec class back in 1967 and I have always had success. I have to flip them for my husband but 5 seconds is just enough time cook the top.,OK, but… I heat bacon fat, add eggs before fat splatters but whites will set, then baste eggs in bacon fat, spooning the hot fat over the eggs until they reach desired doneness (About over easy). Well-done eggs are of course boiled and made into egg salad.


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    Steps

    1
    Done

    Heat Butter Until Melted; Add Eggs.

    2
    Done

    Fry Until White Is Starting to Set.

    3
    Done

    Salt and Pepper to Taste.

    4
    Done

    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.

    5
    Done

    I Serve These With Toast and Fried Potatoes, Just Like Over Easy Eggs.

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    Dylan Carter

    Culinary ninja skilled in the art of creating delectable dishes with precision and speed.

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