Golden Basted Eggs

Author Notes

Fried eggs are great and all, but when I cook eggs for my family, I’m Team Basted all the way. What are basted eggs? They’re sizzled in fat until the whites set, then covered and steamed in liquid to gently cook the yolks. Think sunny-side up, but with greater control over the yolk’s firmness.

And here’s the fun part: You can use water, but for more flavor and interest, reach for carrot juice. It not only stains the eggs a sunny orange, it imparts a subtle, earthy sweetness to every bite. Conveniently, carrot juice is easy to find in small bottles in most grocery stores. You can use straight-up carrot juice, or carrot juice blends, such as carrot-turmeric and carrot-ginger.

And there are lots of uses for the leftover juice (aside from drinking it straight!). Here are some of my favorites: Cook quinoa (and other grains) in half water, half carrot juice. Whisk up a jazzy dressing for spring salads and roasted vegetables, such as the carrot-harissa vinaigrette I included in Mighty Salads. Add oomph to soup recipes by replacing a portion of vegetable stock with carrot juice. Or freeze small portions in an ice cube tray for making basted eggs whenever the craving strikes.

I suggest making the recipe below as written, then using it as jumping off point for the next time. A few ideas: Sizzle a small amount of ground turmeric or your favorite spice with the butter before adding the eggs, or top with your favorite chile sauce for a spicier rendition. —EmilyC