Thursday, August 25, 2011

Butter-Steamed Eggs

Butter-Steamed Egg on 
Cheese-Onion Grits with Fried Apples
Recorded August 25, 2011.
1 or 2 eggs
1 t butter
Heat a heavy 8-inch non-stick skillet over medium heat. Melt the butter in the pan. When the foaming stops and the butter has colored a bit, crack in the eggs, careful not to break the yolks. Cover tightly immediately and lower the heat to a simmer. Cook covered 2-1/2 to 3 minutes. White should be soft set and the yolks cooked but still runny. Plate immediately and finish with freshly-ground pepper and sea salt. Serves 1. Variation: serve atop a mound of creamy, savory grits or cheese-onion grits. Fried apples complement the dish nicely for a satisfying vegetarian meal.


  1. Could you substitute the butter with margarine? I'd honestly prefer butter, but don't have any in the kitchen at the moment :/

  2. Sure. Since the eggs are not fried but rather flavored with the fat, a tasty margarine or a nice olive oil will do fine. I use soft, reduced fat margarine often in my cooking.


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