This is the traditional way to baste an egg. I was taught to do it by placing a lid or some sort of cover over the egg and letting the generated steam "baste" the egg instead.I'm Murrin wrote:When I fry an egg, I splash the oil over it as it cooks. Something I picked up from my parents (though they used to use lard, not oil). Uncooked white I mostly see when getting food from BnBs, restaurants, and suchlike - probably from cooking lots of them quickly as possible.
ayeup. Just a small layer to enable spooning drippings up to baste over the egg is all it takes.I'm Murrin wrote:Two inches sounds... excessive.
But the steaming method works really well, without any additional fat.