"Janet Wilder" > wrote in message
...
> 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.


As a variation, a very southern variation, have a lot of lard in the
skillet. Enough to completely cover 3 eggs.
Slip the eggs in, wait, enjoy.

No basting required. I guess they had a lard shortage up north way back
when.

BTW, when your yankee friends ordered basted eggs, did the waitress know
what they meant?

TFM®
Ain't got nothin' agin' yankees. They just talk funny.