Steam-basted
A splash of water and a lid finish the top without flipping.
Everyday technique · Runny, Tender · Easy · Researched
- Prep
- 2 min
- Cook
- 4 min
- Serves
- 1
Small frying pan with a fitted lid · Silicone spatula
Ingredients
- 2 large eggs
- 1 tsp butter
- 1 tsp water
- Salt and pepper
Method
Start in butter
Melt the butter over moderate heat, add the eggs, then turn the heat down.
Look for: The whites begin to turn opaque.
Add water at the edge
Once the edges hold, pour the water into a clear part of the pan, away from the yolks. It will spit and steam. Put the lid on straight away to trap the steam.
Look for: A small amount of steam clouds the lid.
Check the top
Cook about 1–2 minutes under the lid. Open away from your face and check the thick white.
Look for: The white has set and a pale film may cover the yolk.
Lift out
Remove the eggs before the yolks firm up, or leave covered longer for a fully cooked result. Season on the plate.
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: The white lifts cleanly from the pan.
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
A puddle on the plate means too much water. Use a teaspoon and let excess moisture evaporate with the lid off before plating.
About this version
About this version
This technique uses trapped steam. It needs much less fat than butter-basting.
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.