[{"data":1,"prerenderedAt":170},["ShallowReactive",2],{"guide-steam-basted":3},{"id":4,"title":5,"aliases":6,"art":7,"body":8,"cook":126,"description":127,"difficulty":128,"equipment":129,"extension":141,"family":142,"meta":143,"navigation":144,"nonstick":145,"path":146,"photo":118,"prep":119,"region":147,"related":148,"seo":152,"servings":41,"slug":153,"sources":154,"status":161,"stem":162,"texture":163,"tools":166,"wait":118,"__hash__":169},"guides\u002Fguides\u002Fsteam-basted.md","Steam-basted",[],"fried",{"type":9,"value":10,"toc":117},"minimark",[11,16,32,36,47,56,64,80,96,105],[12,13,15],"h2",{"id":14},"ingredients","Ingredients",[17,18,19,23,26,29],"ul",{},[20,21,22],"li",{},"2 large eggs",[20,24,25],{},"1 tsp butter",[20,27,28],{},"1 tsp water",[20,30,31],{},"Salt and pepper",[12,33,35],{"id":34},"method","Method",[37,38,43],"cook-step",{"cue":39,"diagram":40,"number":41,"title":42},"The whites begin to turn opaque.","pour","1","Start in butter",[44,45,46],"p",{},"Melt the butter over moderate heat, add the eggs, then turn the heat down.",[37,48,53],{"cue":49,"diagram":50,"number":51,"title":52},"A small amount of steam clouds the lid.","lid","2","Add water at the edge",[44,54,55],{},"Once the edges hold, add the water to a clear part of the pan, not onto the yolks. Cover at once.",[37,57,61],{"cue":58,"diagram":50,"number":59,"title":60},"The white has set and a pale film may cover the yolk.","3","Check the top",[44,62,63],{},"Cook about 1–2 minutes under the lid. Open away from your face and check the thick white.",[37,65,70,73],{"cue":66,"diagram":67,"number":68,"title":69},"The white lifts cleanly from the pan.","assemble","4","Lift out",[44,71,72],{},"Remove the eggs before the yolks firm up, or leave covered longer for a fully cooked result. Season on the plate.",[44,74,75,79],{},[76,77,78],"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.",[81,82,84,87,90],"guide-notes",{"title":83},"Equipment & heat",[12,85,83],{"id":86},"equipment-heat",[44,88,89],{},"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.",[44,91,92,95],{},[76,93,94],{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[81,97,99,102],{"title":98},"Troubleshooting",[12,100,98],{"id":101},"troubleshooting",[44,103,104],{},"A puddle on the plate means too much water. Use a teaspoon and let excess moisture evaporate with the lid off before plating.",[81,106,108,111,114],{"title":107},"About this version",[12,109,107],{"id":110},"about-this-version",[44,112,113],{},"This technique uses trapped steam. It needs much less fat than butter-basting.",[44,115,116],{},"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":118,"searchDepth":119,"depth":119,"links":120},"",2,[121,122,123,124,125],{"id":14,"depth":119,"text":15},{"id":34,"depth":119,"text":35},{"id":86,"depth":119,"text":83},{"id":101,"depth":119,"text":98},{"id":110,"depth":119,"text":107},4,"A splash of water and a lid finish the top without flipping.","Easy",[130,133,135,137,138,140],[131,132],"induction","nonstick",[131,134],"steel",[136,132],"gas",[136,134],[139,132],"electric",[139,134],"md","Pan techniques",{"plain":144},true,"A good fit. Use a silicone or wooden utensil.","\u002Fguides\u002Fsteam-basted","Everyday technique",[149,150,151],"butter-basted","sunny-side-up","over-easy",{"title":5,"description":127},"steam-basted",[155,158],{"title":156,"url":157},"American Egg Board — frying and basting eggs","https:\u002F\u002Fwww.incredibleegg.org\u002Frecipes\u002Fcooking-school\u002Fhow-to-make-fried-eggs\u002F",{"title":159,"url":160},"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\u002Fsteam-basted",[164,165],"Runny","Tender",[167,168],"Small frying pan with a fitted lid","Silicone spatula","w0Ek8nGjEzTdWHaiovx4dtmDzW1l1717s9UBE1-zrSE",1791339490766]