Poach Fried Eggs

This is my husband’s magical way of making eggs so now I hand you over to “Dave’s Egg Corner”…


This isn’t an especially magical technique if we’re being honest.  It’s barely even a “recipe” since you’re really just making eggs.  The thing is that like so many of my recipes this is a technique driven by simplicity.

I don’t like trying to flip fried eggs over because about 50% of the time I end up breaking the yolks.  I don’t like making poached eggs because they tend to be watery and weird.  I don’t like how scrambled eggs require stirring and then the left overs glue themselves to the pan.  Hence “Poach Fried Eggs”.


This technique is sort of like a fried egg, but with a little bit of poaching going on.  That means I don’t need to flip anything over, nothing sticks to the pan, and they don’t have all the fat of a properly fried egg.  (Though you can definitely use butter instead of cooking spray to put the fat back in if you prefer the flavor.)

Your eggs don’t have to be as runny as mine.  Cook them until the yolks are done the way you like it.  Eat them with toast, with sweet potato wedges, with rice and veggies, on a bacon cheeseburger, on top of pizza, or… you get the idea.  Maybe you have to really be an egg person for that last idea.

These eggs really are a staple in our home.  I’ve even gotten Tina cooking them this way now.  🙂  Of course sometimes we’re in the mood for scrambled eggs, but that may be a post for another day.

What’s your favorite way to eat eggs?


Poach Fried Eggs Recipe
(Makes as many eggs as you want.)


  • Cooking Spray
  • Eggs
  • Water
  • Salt
  • Pepper


  1. Put a covered skillet over Medium heat and give it some time to get good and hot.  (It is critical that the skillet you are using has a properly fitting lid.)
  2. Spray the skillet with cooking spray.  (This is the part where you can melt a pad of butter into the pan instead if you want.  Just make sure to spread it around so the pan is nice and slippery.)
  3. Crack eggs into the skillet.  (As many as you want.)
  4. Add roughly 2 tablespoons of water into the skillet.  (You may need more or less depending on how many eggs you are making and the size of your skillet.)
  5. Put the lid back onto the skillet and let the eggs cook to the level of doneness you prefer.  (The eggs will be directly cooking from the bottom and indirectly steaming from the top at the same time.  The yolks will start to cook slightly earlier than with normal fried eggs so keep this in mind.  I actually gently poke the yolks with my finger to determine if they are where I like them.)
  6. Sprinkle the eggs with salt and pepper.  (Enjoy!)

Source:  Tina’s Chic Corner  (Dave’s Bread Corner / Dave’s Egg Corner?)



4 Hats


Here are some other bangin’ breakfast recipes.

BLT Egg Bagel Sandwiches

BLT Egg Bagel Sandwich07

Egg in a Bread Sandwich

Egg in a Bread Sandwich03

French Toast

06French Toast


  1. This is how I always cook my eggs! I feel like your get more yolky goodness but the whites are always done. I’ve heard it called basted.

    1. Tina says:

      Oh really?! Here I thought my hubby invented it…lol.

    2. Tina says:

      Oh really!? I had never heard of this technique before my husband showed me.

  2. Ashley says:

    Dave’s egg corner haha I love that!

    I need to try this! I am sooo bad at flipping eggs (I break the yolks probably about 50% or more of the time). This is really smart!

    1. Tina says:

      OMG this is SO much easier than to time the flip and risk breaking the yolk!

  3. This is so cool! I love eggs 🙂

  4. Karen says:

    Many years ago (50 maybe?) I worked in a restaurant and this is how they cooked their eggs. They called them “basted.” So I’ve cooked mine that way ever since. I surprised more people don’t know about this. They are perfect. I do let them set up for about 30 seconds before i put the water in the pan. That way the water does not combine with the whites.

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