How do you "baste" an egg?

Question

I had a delicious Eggs Benedict the other day at a restaurant, and the eggs were described in the menu as "basted." I like my eggs very stiff, I don't like the yolk to be runny at all. I almost never cook eggs myself.

How do I go about cooking an egg like this?

Answer 1

Heat butter in a pan. Crack an egg in the pan. When the eggs are starting to look set up, pour in a jigger of water and slap a lid on it. Wait until the yolk sets up to your liking.

I LOOOOVE basted eggs. My dad taught me this technique.

Answer 2

there is thisoption too:
Fry bacon or sausage. When done, drain most of the grease from the skillet. Break eggs into the still warm or medium-hot skillet (you can just spray pan with Pam without frying meat first). Add about 1 tbsp water for one egg. If cooking more than one egg only use about 1/2 tbsp water per egg. Cover tightly and cook for a minute or so on medium heat till egg white is not shaky and egg has white over the top but the yellow is still soft but cooked.

Answer 3

After adding a spoon of water to the frying eggs (in buttered skillet), continuously spoon the buttery liquid over the eggs, until of desired doneness. Hence the name: Basted.

Answer 4

And here I've been poaching them for years, go figure, I baste with spooned over butter