oh--and i like mine basted,over easy or scrambled MOIST--and my favorite way to cook eggs is by forming a hollow in some corned beef hash and putting eggs in them then "Baste" with a tad of stock and cover till the eggs cook to your spec--me--with runny yolks! :)
Ok, here is another post that says a basting an egg is done with stock or water. An egg is "basted" with butter or bacon fat. Water, stock, or whatever would only steam it.
Well, this is the way I've always done basted eggs. This is from a chef:
The basted egg starts like most, with the chicken, but we will move forward to the kitchen. Get a fry pan out, one that has a good lid to fit it, and hit it will some butter. Bring it up on medium high heat. And let the butter melt.
Once you have the fat up to temperature you want to crack some whole shell eggs into it. Sans the shells of course. If the temperature is correct the whites should start to change immediately.
Little salt and fresh ground pepper. If you like a yolk thicker, pierce the top of the yolk with a toothpick. Or a paring knife tip. Once the bottom has set and the white is getting nice and bright, add 3 Tbsp of basting liquid. Today I used chicken broth. Give the fry pan a shake
or two to get the water moved to all parts of the pan.
Through the cover on it. The steam and oil/water reaction is going to splatter the fat everywhere. And create a great amount of steam. This will serve to softly cook the top of the egg. No flipping and no rubbery egg white. Then you just monitor to your perfect level of "cooked" remove and serve.
And that my friends is the way to baste and egg. Great on their own, great on top a nice group of corn beef hash, excellent on top fried taters with green chili! Just an all round great way to prepare the wonderful EGG!