Omelet wrote:

> I baste eggs and every time they turn out perfect...
>
> Heat a cast iron pan with a little oil (I use a bit of olive or coconut
> oil).
>
> When the oil is nice and hot, gently slip the eggs into the pan and
> cover with a tight lid. Time for about 15 seconds then add 1/4 cup of
> water to the pan and swiftly cover it again! It's best to add the water
> while holding the lid with the other hand already partially covering the
> pan.
>
> Time the steaming process for one minute or until the whites are cooked
> thru. I have a glass lid for two of my CI pans so I can do this.
>
> The whites come out done with a still runny yolk. ;-d

I have friends from Minnesota. The first time we went to breakfast with
them they ordered their eggs "basted" I'd never heard of this before.
They explained that the eggs are cooked in grease. After they are
cracked into the pay, you keep spooning hot grease over the eggs until
they are done.

I never tried it as it did not seem very appetizing to me. It's also
quite different from your basted eggs.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.