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How to Make Basted Eggs

A basted egg is a simple yet elegant way to cook your everyday egg. Find out how easy this egg recipe can be with these proven recipe how-to’s.

Servings: 1

Active time: 7 minutes

Total time:

What You'll Need

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

Preparation

  1. To baste an egg, first heat 2 tablespoons butter in a nonstick skillet over medium-low until hot.
  2. Then, crack a pasteurized egg into a custard cup and gently slide it into the melted butter in the skillet, season with salt and pepper, and cook about 30 seconds.
  3. When the edges turn white, begin basting by tipping the pan to gather melted butter in a large tablespoon. Spoon the butter over the egg and repeat to coat the entire surface.
  4. Next, cover the skillet and let the egg cook 30 to 45 seconds.
  5. Now baste again, cover, and repeat, for a total of 2 to 3 times. Cook until the white is set and the yolk begins to firm, about 1½ to 2 minutes total.

Nutrition Facts

Serving Size (2 eggs)
Total Servings 1

Amount Per Serving:

Nutrition Category Amount
Calories 180
Calories from Fat 120
Total Fat 14g (22% DV)
Saturated Fat 5g (25% DV)
Trans Fat 0g
Cholesterol 380mg (127% DV)
Sodium 120mg (5% DV)
Total
Carbohydrate
1g (0% DV)
Dietary Fiber 0g (0% DV)
Sugars 1g
Protein 12g
Vitamin A 2%
Vitamin C 0%
Calcium 6%
Iron 6%

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.