Basted Egg
A basted egg gives you a fried bottom and a steamed top in one small pan. A splash of water and a lid do the work that flipping would do for an over-easy egg, so the yolk stays unbroken and the white sets all the way across. The yolk takes on a cloudy film, which tells you it is cooking. It needs one egg, one pan, and about three minutes.
Instructions
Heat a non-stick pan over medium heat. Add a small amount of non-stick spray, butter, or oil, whichever you prefer.
Crack the egg into the pan and season it with salt and pepper if you like.
Let the egg cook for only a short moment, then add about 1 tablespoon of water to the pan. Cover the pan with a lid right away so the steam can cook the top of the egg.
Cook for 2 to 3 minutes, closer to 2 for a runny yolk and closer to 3 for a firmer one. The egg is ready when the white is set and the exposed part of the yolk has turned cloudy and pale.
Take the pan off the heat and serve the egg immediately.
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