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, add the water to a clear part of the pan, not onto the yolks. Cover at once.
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. 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.
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.
Illustrations by Egg Atlas. They show the method; they are not photographs of a tested result.