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How to Make Eggs Over Easy

Who says eggs over easy has to be hard? Making eggs over easy is a breeze once you learn the simple steps in this recipe. Here’s an eggs over easy technique used by top chefs.

Servings: 1

Active time: 4 minutes

Total time:

What You'll Need

  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 2 tsp butter


  1. Begin by cracking an egg on the countertop, rather than the side of the bowl, to avoid breaking the yolk.
  2. Instead of going straight into the skillet, open the egg into a custard cup to ensure that no shells make their way into the pan.
  3. In a nonstick skillet set over medium-low heat, melt 2 teaspoons butter until bubbling, then gently slide the egg into the skillet.
  4. Cook about 1 to 2 minutes, just until the white is set and opaque and the yolk begins to firm, then carefully flip the egg over. Now cook another minute to firm the yolk just a bit more.

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)
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.