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How to Make Steam Basted Eggs

Who says basting is only for meat? Try this recipe for steam basted eggs and you’ll see what we mean. This is quick and easy recipe for eggs. The steam gives them a delicate texture.

Servings: 1

Active time: 3 minutes

Total time:

What You'll Need

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

Preparation

  1. To steam baste an egg, first heat 2 teaspoons butter in a nonstick skillet over medium-low, until hot.
  2. Then, crack a pasteurized egg into a custard cup or small bowl.
  3. Now gently slide the egg into the melted butter, and cook about 30 seconds.
  4. When the edges of the egg turn white, add 1 tablespoon water to the pan.
  5. Then immediately cover, to capture the steam, and cook 1 1/2 to 2 minutes.
  6. Now lift the lid to check the egg for doneness. It’s ready when the white is set and the yolk begins to firm.

Nutrition Facts

Serving Size (1 egg)
Total Servings 1

Amount Per Serving:

Nutrition Category Amount
Calories 110
Calories from Fat 80
Total Fat 9g (14% DV)
Saturated Fat 4g (20% DV)
Trans Fat 0g
Cholesterol 195mg (65% DV)
Sodium 60mg (3% DV)
Total
Carbohydrate
0g (0% DV)
Dietary Fiber 0g (0% DV)
Sugars 0g
Protein 6g
Vitamin A 2%
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.