The Same Flavor-Enhancing Technique You Use On Steak Makes Fried Eggs Incredible

Fried eggs can be a perfect breakfast — lots of protein and tons of flavor, whether you like them with a hard fry or a soft yolk. There are some big mistakes everyone makes when frying eggs. For starters, you need to make sure to use the correct pan and you may not be using enough oil when you're frying your eggs. But to get eggs that have even more flavor than a simple pan fry, you may want to basting them. By doing this, you don't have to flip them (over-easy style) to get the white cooked, so you'll avoid a broken yolk, and instead keep it nice and soft with a film over it (the main difference between basted and sunny-side up eggs).

When you make basted fried eggs, you can go with a simple water baste that is similar to poached eggs. But you can also add more flavor (something we're big on), just as you'd baste a steak in a pan, by adding butter, oil, or some extra herbaceous spice. Let's break it all down on how to do this step by step.

First of all, start with the flavor. If you just want to get the white cooked without flipping (with no added flavor), you can use a spoon and a little water in the frying pan after you've added whatever fat you may be cooking the egg in. Let the egg get to a nice fry on the bottom, then spoon the water over the egg as it cooks, until the white is cooked through. For more buttery flavor, heat up about a tablespoon of butter per egg, and when they start to fry, tilt the pan and spoon butter over them, just as you'd do with a frying steak. As it cooks, the butter will brown and give some wonderfully nutty, sweet, and salty flavor to the eggs.

You can do this same method with leftover bacon grease, olive oil, or even duck fat (if you're fancy). It will make the edges of the whites nice and crispy, but you can keep an eye on the yolks, so they'll be done just how you like them. For a bit of a floral flair, use some dried herbs in the basting mixture or add some pepper flakes or ground cayenne for a kick of spice. You can even give the eggs some earthy flavor, and gorgeous color with a carrot juice baste. Just pour on a spoonful at a time, or pull out the turkey baster to give a squeeze of the juice. A regular straight-up carrot juice works great, but a blend with ginger or turmeric can add a whole new flavor profile to your regular morning eggs.