[{"data":1,"prerenderedAt":169},["ShallowReactive",2],{"guide-butter-basted":3},{"id":4,"title":5,"aliases":6,"art":7,"body":8,"cook":124,"description":125,"difficulty":126,"equipment":127,"extension":139,"family":140,"meta":141,"navigation":142,"nonstick":143,"path":144,"photo":116,"prep":117,"region":145,"related":146,"seo":150,"servings":38,"slug":151,"sources":152,"status":159,"stem":160,"texture":161,"tools":164,"wait":116,"__hash__":168},"guides\u002Fguides\u002Fbutter-basted.md","Butter-basted",[],"fried",{"type":9,"value":10,"toc":115},"minimark",[11,16,29,33,44,53,62,78,94,103],[12,13,15],"h2",{"id":14},"ingredients","Ingredients",[17,18,19,23,26],"ul",{},[20,21,22],"li",{},"2 large eggs",[20,24,25],{},"25 g butter",[20,27,28],{},"Salt and pepper",[12,30,32],{"id":31},"method","Method",[34,35,40],"cook-step",{"cue":36,"diagram":37,"number":38,"title":39},"A layer of pale foam covers the butter.","heat","1","Melt the butter",[41,42,43],"p",{},"Warm the butter over moderate heat in a small pan.",[34,45,50],{"cue":46,"diagram":47,"number":48,"title":49},"The white holds its shape at the edges.","pour","2","Start the eggs",[41,51,52],{},"Slide in the eggs and reduce the heat. Cook until the lower white sets, about 1 minute.",[34,54,59],{"cue":55,"diagram":56,"number":57,"title":58},"No clear white remains near the yolk.","baste","3","Spoon over the white",[41,60,61],{},"Tilt the pan away from you. Collect butter with a spoon and pour it over the thick white for 1–2 minutes; cover briefly between bastings if needed.",[34,63,68,71],{"cue":64,"diagram":65,"number":66,"title":67},"A thin film may cover the yolk.","assemble","4","Finish",[41,69,70],{},"Stop when the yolk reaches your preferred firmness, then lift out and season.",[41,72,73,77],{},[74,75,76],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. The FDA recommends firm whites and yolks for the lowest risk; children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option. Colour and texture do not prove that an egg is safe.",[79,80,82,85,88],"guide-notes",{"title":81},"Equipment & heat",[12,83,81],{"id":84},"equipment-heat",[41,86,87],{},"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.",[41,89,90,93],{},[74,91,92],{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[79,95,97,100],{"title":96},"Troubleshooting",[12,98,96],{"id":99},"troubleshooting",[41,101,102],{},"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.",[79,104,106,109,112],{"title":105},"About this version",[12,107,105],{"id":108},"about-this-version",[41,110,111],{},"Basting cooks the upper white with hot fat. Steam-basting uses water and a lid instead.",[41,113,114],{},"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":116,"searchDepth":117,"depth":117,"links":118},"",2,[119,120,121,122,123],{"id":14,"depth":117,"text":15},{"id":31,"depth":117,"text":32},{"id":84,"depth":117,"text":81},{"id":99,"depth":117,"text":96},{"id":108,"depth":117,"text":105},4,"Spoon foaming butter over the white to set the top.","Easy",[128,131,133,135,136,138],[129,130],"induction","nonstick",[129,132],"steel",[134,130],"gas",[134,132],[137,130],"electric",[137,132],"md","Pan techniques",{"plain":142},true,"A good fit. Use a silicone or wooden utensil.","\u002Fguides\u002Fbutter-basted","Everyday technique",[147,148,149],"steam-basted","sunny-side-up","crispy-fried",{"title":5,"description":125},"butter-basted",[153,156],{"title":154,"url":155},"American Egg Board — frying and basting eggs","https:\u002F\u002Fwww.incredibleegg.org\u002Frecipes\u002Fcooking-school\u002Fhow-to-make-fried-eggs\u002F",{"title":157,"url":158},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fbutter-basted",[162,163],"Runny","Tender",[165,166,167],"20–24 cm frying pan","Silicone spatula","Small bowl","dL52cE-khXS4Y0jFKEY4i137WOa6O8Cqrv36oSzhH-M",1791339489560]