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Ok, Broasted Chicken has been cleared up. Now what are BASTED eggs?

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MoxieBoy Oct 2, 2008 08:39 AM

I remember my aunt asking for Basted eggs at a restaurant in Brooklyn many years ago, and the waitress actually knew what they were. They looked just like eggs to me.

Could you tell me what BASTED is (I assume this had no reference whether the pre-chicken's parents were married)?

Don't look at me...I though Poached eggs meant the eggs were stolen!

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  1. jen kalb RE: MoxieBoy Oct 2, 2008 09:54 AM

    "Basting" in this context has the same meaning as it has when your are roasting, you spoon the juices in the pan over the cooking item. to lubricate and flavor them

    for basted eggs, therefore, you will cook the eggs slowly in good amount of butter or some other form of melted fat, and spoon that over the eggs while they cook. Some people talk about doing this with water/steam (putting a lid on the pan) but thats not the classic method. Its been years since Ive had these, but they can be very good.

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      laliz RE: MoxieBoy Oct 2, 2008 01:39 PM

      Basting the egg insures the top surface of the egg (yolk and white) is cooked; yet still served sunny side up.

      3 Replies
      1. re: laliz
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        Sinicle RE: laliz Oct 4, 2008 12:57 PM

        I agree with the definition. Only recently have I noted basted eggs as a choice on menus. In practical terms this does seem to be eggs "basted" by putting a top on the pan and steaming them. However, when served, the yolks are not cooked, are still "runny" and my impression is that there is a suggestion of a more healthy sunny side egg without the reality of this.

        1. re: Sinicle
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          spellweaver16 RE: Sinicle Oct 5, 2008 08:28 PM

          When i was in a restaurant kitchen, putting the top on and steaming it was called a coddled egg.

          1. re: spellweaver16
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            Sinicle RE: spellweaver16 Oct 6, 2008 07:47 AM

            With a little googling, it seems that coddled eggs, in general, refer to eggs briefly cooked in boiling water. The definitions varied a bit, but the boiling (or just below) water component seemed consistent, which would suggest that a lid on a frying egg would not really be coddling.

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        Metalee RE: MoxieBoy Oct 2, 2008 02:36 PM

        I've been wondering about this too!

        I just assumed it was a fancy-pants name for sunnyside up.

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          Val RE: MoxieBoy Oct 6, 2008 11:25 AM

          Oh, Lord! The ultimate basted egg is bathed in bacon drippings...little pieces of the browned bacon bits become adhered to the egg and it is truly a thing of deliciousness!

          2 Replies
          1. re: Val
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            fourunder RE: Val Oct 6, 2008 11:37 AM

            Val,

            While your description sounds like something I would love to have at home or in a restaurant anytime......

            My understanding of the ultimate basted eggs are prepared using duck fat for the uber snobs.

            1. re: fourunder
              lrostron RE: fourunder Oct 6, 2008 11:46 AM

              Same thread, slight different question ... poached eggs. I just got a egg poaching pan with the non stick cups in the frame, as DH loves eggs benedict. Now, the hollandaise I have down pat, but on the first use of the pan, I over cooked the eggs (he still ate them). How long should I be cooking the eggs in the pan? I use the water/vinegar method to poach the eggs, but they turn out all ragged, hence the purchase.

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