In article >,
Janet Wilder > wrote:

> 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.

My mom used to cook them that way when camping. She used bacon grease.

It works too but tends to leave a LOT of "crispy" white around the
edges. That method has it's place too!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.