Basted eggs

RECIPE :

Basted eggs

INGREDIENTS:

• Large eggs
• Cooking fat of your choice.

INSTRUCTIONS:

1. Preparation:

   • Decide whether you prefer neater, circular eggs or eggs with crispy, frizzled edges.
   • If opting for neater eggs, crack each egg into a bowl before transferring it into the hot fat. For crispy edges, crack the eggs directly into the hot fat.

2. Heat the Skillet:

   • Place a nonstick skillet over medium-high heat.
   • Ensure the fat (cooking oil, bacon grease, etc.) is heated until shimmering. If using bacon grease, it should be ready after cooking bacon strips.

3. Adding Eggs:

   • Add the eggs to the hot fat in a single layer, leaving enough space around each egg for basting. For a 12″ skillet, you can cook 3 eggs at a time; for a 10″ skillet, stick to two eggs.

4. Basting Process:

   • Begin continuously basting the eggs with the hot fat. The sufficiently hot fat will set the top of the yolk.
   • Total cooking time should be around 1.5 to 2 minutes.

5. Serve:

   • Remove the eggs from the skillet and place them on a plate. If desired, drain excess fat on paper towels.
   • Repeat the process for any remaining eggs.