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How to Make Baked or Shirred Eggs

Baked eggs, also known as “shirred” eggs, use a super simple baking method that yields a wonderfully soft white and a runny yolk, with minimal hands-on time.

Servings: 1

Active time: 2 minutes

Total time:

What You'll Need

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


  1. To begin, preheat the oven to 325°F, then coat the insides of ovenproof ramekins or dishes with butter, oil, or nonstick spray.
  2. Always start with cold eggs. Their yolks are less likely to break. Crack an egg open into a small, clear dish first to make sure no shells have accidentally dropped into the egg.
  3. Gently slide 2 pasteurized eggs into each prepared ramekin, then sprinkle with salt and pepper. If you’d like, add about a half-teaspoon of your favorite chopped fresh herbs to each dish – parsley, tarragon, and dill all taste great!
  4. Bake the pasteurized eggs for 15 to 20 minutes or until the whites have turned opaque and the yolks are beginning to firm up. Press gently on the yolks to see if they’re the doneness you prefer. Continue to bake if you like the yolk slightly firm and not as runny.

Nutrition Facts

Serving Size (2 eggs)
Total Servings 1

Amount Per Serving:

Nutrition Category Amount
Calories 140
Calories from Fat 90
Total Fat 10g (15% DV)
Saturated Fat 3g (15% DV)
Trans Fat 0g
Cholesterol 370mg (123% DV)
Sodium 120mg (5% DV)
1g (0% DV)
Dietary Fiber 0g (0% DV)
Sugars 1g
Protein 12g
Vitamin A 0%
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.