Butter-basted
Spoon foaming butter over the white to set the top.
Everyday technique · Runny, Tender · Easy · Researched
- Prep
- 2 min
- Cook
- 4 min
- Serves
- 1
20–24 cm frying pan · Silicone spatula · Small bowl
Ingredients
- 2 large eggs
- 25 g butter
- Salt and pepper
Method
Melt the butter
Warm the butter over moderate heat in a small pan.
Look for: A layer of pale foam covers the butter.
Start the eggs
Slide in the eggs and reduce the heat. Cook until the lower white sets, about 1 minute.
Look for: The white holds its shape at the edges.
Spoon over the white
Lift the handle so the pan tilts away from you and the butter pools at the far edge. Scoop it up with a spoon and pour it over the thick white around the yolk, again and again, for 1–2 minutes. If the butter starts to brown, lower the heat.
Look for: No clear white remains near the yolk.
Finish
Stop when the yolk reaches your preferred firmness, then lift out and season.
Safety: For this soft-centred preparation, use pasteurised eggs if available. Firm whites and yolks carry the lowest risk. Children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option unless local guidance says otherwise. Colour and texture do not prove that an egg is safe.
Look for: A thin film may cover the yolk.
Equipment & heat
Equipment & heat
On induction, start with low-to-moderate power and watch the butter; avoid boost. Gas also works: keep the flame beneath the base. On electric, move the pan to a cool ring if the egg sets faster than you can work. The aim is foaming butter without darkening.
Nonstick: A good fit. Use a silicone or wooden utensil.
Troubleshooting
Troubleshooting
Black flecks and a bitter smell mean burnt butter. Start again at lower heat. If the pan is too wide, the butter will not pool for basting.
About this version
About this version
Basting cooks the upper white with hot fat. Steam-basting uses water and a lid instead.
Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.
Sources
This guide was written from the references below. Egg Atlas has not kitchen-tested it.
- American Egg Board — frying and basting eggs
- BLV (Swiss FSVO) — food hygiene at home
- FDA — what you need to know about egg safety
Illustrations by Egg Atlas. They show the method; they are not photographs of a tested result.