For Basted Eggs:
Cook as for Over-Easy or Over-Hard Eggs, but use 2 Tbsp butter. Cook until edges turn white. Begin basting eggs with butter from pan. Cover pan between bastings and continue cooking until whites are completely set and yolks begin to thicken but are not hard.

For Steam-Basted Eggs:
Cook as for Over-Easy or Over-Hard Eggs, but use 1 tsp butter or a light coating of cooking spray. Cook until edges turn white. Add 1 tsp water to pan. Cover pan tightly. Continue cooking until whites are completely set and yolks begin to thicken but are not hard.

Fresh eggs produce the best looking fried egg -- a compact oval with a thick white and a high centered yolk.

For neater shape, break eggs into custard cup first, rather than directly into the pan. Hold cup close to surface of pan and slip egg from cup into pan.

Heat matters. If heat is too high, eggs will become tough and rubbery. Gentle heat preserves nutrients and allows for even cooking.

Recipe provided on behalf of the Incredible Edible Egg. For more egg recipes and nutrition information, please visit IncredibleEgg.org

Please note that some ingredients and brands may not be available in every store.