[{"data":1,"prerenderedAt":174},["ShallowReactive",2],{"guide-en-steam-basted":3},{"id":4,"title":5,"body":6,"description":125,"extension":126,"meta":127,"navigation":169,"path":170,"seo":171,"stem":172,"__hash__":173},"guides\u002Fen\u002Fguides\u002Fsteam-basted.md","Steam-basted",{"type":7,"value":8,"toc":116},"minimark",[9,14,30,34,45,55,63,79,95,104],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27],"ul",{},[18,19,20],"li",{},"2 large eggs",[18,22,23],{},"1 tsp butter",[18,25,26],{},"1 tsp water",[18,28,29],{},"Salt and pepper",[10,31,33],{"id":32},"method","Method",[35,36,41],"cook-step",{"cue":37,"diagram":38,"number":39,"title":40},"The whites begin to turn opaque.","pour","1","Start in butter",[42,43,44],"p",{},"Melt the butter over moderate heat, add the eggs, then turn the heat down.",[35,46,52],{"cue":47,"diagram":48,"number":49,"title":50,"scene":51},"A small amount of steam clouds the lid.","lid","2","Add water at the edge","fried\u002Fsteam-water",[42,53,54],{},"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.",[35,56,60],{"cue":57,"diagram":48,"number":58,"title":59},"The white has set and a pale film may cover the yolk.","3","Check the top",[42,61,62],{},"Cook about 1–2 minutes under the lid. Open away from your face and check the thick white.",[35,64,69,72],{"cue":65,"diagram":66,"number":67,"title":68},"The white lifts cleanly from the pan.","assemble","4","Lift out",[42,70,71],{},"Remove the eggs before the yolks firm up, or leave covered longer for a fully cooked result. Season on the plate.",[42,73,74,78],{},[75,76,77],"strong",{},"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.",[80,81,83,86,89],"guide-notes",{"title":82},"Equipment & heat",[10,84,82],{"id":85},"equipment-heat",[42,87,88],{},"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.",[42,90,91,94],{},[75,92,93],{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[80,96,98,101],{"title":97},"Troubleshooting",[10,99,97],{"id":100},"troubleshooting",[42,102,103],{},"A puddle on the plate means too much water. Use a teaspoon and let excess moisture evaporate with the lid off before plating.",[80,105,107,110,113],{"title":106},"About this version",[10,108,106],{"id":109},"about-this-version",[42,111,112],{},"This technique uses trapped steam. It needs much less fat than butter-basting.",[42,114,115],{},"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.",{"title":117,"searchDepth":118,"depth":118,"links":119},"",2,[120,121,122,123,124],{"id":12,"depth":118,"text":13},{"id":32,"depth":118,"text":33},{"id":85,"depth":118,"text":82},{"id":100,"depth":118,"text":97},{"id":109,"depth":118,"text":106},"A splash of water and a lid finish the top without flipping.","md",{"slug":128,"family":129,"region":130,"aliases":131,"texture":132,"difficulty":135,"prep":118,"cook":136,"wait":117,"servings":39,"tools":137,"equipment":140,"nonstick":152,"related":153,"art":157,"photo":117,"status":158,"sources":159,"plain":169},"steam-basted","Pan techniques","Everyday technique",[],[133,134],"Runny","Tender","Easy",4,[138,139],"Small frying pan with a fitted lid","Silicone spatula",[141,144,146,148,149,151],[142,143],"induction","nonstick",[142,145],"steel",[147,143],"gas",[147,145],[150,143],"electric",[150,145],"A good fit. Use a silicone or wooden utensil.",[154,155,156],"butter-basted","sunny-side-up","over-easy","fried","Researched",[160,163,166],{"title":161,"url":162},"American Egg Board — frying and basting eggs","https:\u002F\u002Fwww.incredibleegg.org\u002Frecipes\u002Fcooking-school\u002Fhow-to-make-fried-eggs\u002F",{"title":164,"url":165},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"title":167,"url":168},"FDA — what you need to know about egg safety","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety",true,"\u002Fen\u002Fguides\u002Fsteam-basted",{"title":5,"description":125},"en\u002Fguides\u002Fsteam-basted","g0uRu6Y9xhGvVTG1FQKCiq_V9rwmVx7RYasoH-EDgBA",1791403724605]