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Grilled Eggs Recipe

This grilled eggs recipe is perfect for holiday cookouts. Recipe courtesy Sara of Average Betty.

Servings: 2

Active time: 7 minutes

Total time:

Ingredients

  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • salt to taste
  • pepper to taste

Preparation

  1. Preheat grill to 300-350°F. Spray bottom and sides of ramekins with cooking spray. Crack an egg into each prepared ramekin and season to taste with salt and pepper.
  2. Place ramekins on preheated grill and cook with lid closed for about two minutes.
  3. Rotate ramekins over flame to ensure even cooking.
  4. Continue cooking for an additional 3-4 minutes, until yolk is set to your liking. For a more firm yolk and excellent smoky flavor, keep the lid closed. Cook with grill lid open for a more runny yolk.

Notes

You can use any oven-safe vessel for cooking an egg on the grill, such as a ramekin, a muffin tin, or even a small baking sheet. The key to having eggs that slide from the cooking surface is using cooking spray.

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Nutrition Facts

Serving Size (1/2 of recipe)
Total Servings 2

Amount Per Serving:

Nutrition Category Amount
Calories 70
Calories from Fat 45
Total Fat 5g (8% DV)
Saturated Fat 1.5g (8% DV)
Trans Fat 0g
Cholesterol 185mg (62% DV)
Sodium 70mg (3% DV)
Total
Carbohydrate
0g (0% DV)
Dietary Fiber 0g (0% DV)
Sugars 0g
Protein 6g
Vitamin A 6%
Vitamin C 0%
Calcium 2%
Iron 4%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.