eggs and bacon, warm full pipe, my garden at twilight, cakes

[jazzfish]

Some years ago I learned of basted eggs, sort of halfway between fried and poached. The general idea is, you make a sunny-side-up fried egg, but put a little water in the skillet and put a lid on it, and it cooks itself in the steam. Result: over-medium eggs (per Lewis Grizzard, "the yolk doesn't run out. It oozes") with light and non-rubbery whites. Yum.

I mentioned this to Erin at one point. She said that she expected a basted egg to be one where you spoon liquid over it to infuse the flavour.

Turns out she was at least partly right. I went poking around this evening and the internet sez that you can baste eggs in water, as above, or in butter, where you fry them in butter and just keep spooning the boiling butter over them until the tops cook properly.

And, well. I had a skillet full of bacon grease left over from the weekend. Is there any actual reason you can't baste eggs in bacon grease instead of butter?

Reader, there is not. Yum.

"Always remember, Bilbo: when your heart wants lifting, think of pleasant things."

Comments

[kaelikat]

Yum! Thank you for the reference to basted eggs! I love soft poached eggs and though microwave gadgets produced edible results, they just weren't as delicious as the poached eggs I couldn't quite get right myself. I tried the method as described in the NPR link and OMG YUM. I did two eggs in a small covered pan, that creeping color change thing was cool and quite fast! I found that with two eggs I needed to leave it a wee bit longer. But so delicious and made at home, so thank you!!

..and I am looking forward to trying the bacon grease method. I took a bacon class at Sur la Table awhile back and the chef who taught us had a different term (which I can't recall exactly though I think it was pronounced pwah-lay - so another google search revealed 'Arroser' and 'Poêler' and now I will refrain from jumping down that rabbit hole) for this particular basting method - he demonstrated on shrimp but said he normally did that with scallop, but basically after searing the scallops on both sides, he'd tilt the pan with the bacon grease at the bottom and the scallops off the direct heat and spoon the hot oil over the scallop until it was done thereby not overcooking the scallop. :9

[jazzfish]

Most welcome, I'm glad it worked out!

I am not much of one for scallops but that sounds like an amazing way to cook shrimp. Hmm.

[kaelikat]

we did get to try the shrimps and they were amazing that way :9