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How to Make Eggs Over Hard

This simple recipe for eggs over hard could easily become a favorite. Convenient and quick, eggs over hard are a great, high-protein pick-me up for any time of day. Discover the how-to steps and enjoy!

Servings: 1

Active time: 5 minutes

Total time:

What You'll Need

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


  1. In a nonstick skillet set over medium-low heat, melt 2 teaspoons butter until bubbling, then gently slide a pasteurized egg into the skillet.
  2. Season the egg with salt and pepper to taste and cook about 2 minutes.
  3. When the white is set and opaque, and the yolk is firm but not hard, flip the egg and continue cooking another 1 to 2 minutes or until desired doneness.

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)
0g (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.