Fry-Poached Eggs

I have recently started preparing our eggs in this old way that the Old Farmer's mother used to fix them.  She called it "fry-poaching" and I have never heard that term applied in the way she used it.  I think she made it up. To me it seems as if we are really steaming the eggs.
:-)
It works best if you use a lidded pan that is just big enough for the amount of eggs you will be cooking.

Ingredients:
1 tablespoon butter
4 eggs
1/4 cup water
salt & pepper to taste

Melt the butter in the frying pan over medium-high heat.  Crack the eggs into the pan when butter is hot and melted -- be careful not to burn the butter.   Sprinkle with salt and pepper.   Let them cook on the bottom for just a moment (about long enough to get your salt and pepper and sprinkle them -- not longer than a minute or so).  Pour the water around them in the pan and put the lid on tight.  Depending on the size of your eggs and the degree of doneness that you want, let them steam from 2-4 minutes (about the time it takes to butter a couple of pieces of toast).  If you are doing a larger pan full, you will have to steam them longer.  This takes a little guesstimation and trial by error, so try not to take the lid off  too much to look at them.  I use a small well-seasoned cast-iron skillet with an old enamelware lid that fits tightly down over the eggs.
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