Eggs and Egg Products
From May 1 to September 14, 2010, over 1600 reported cases of Salmonella Enteritidis infections were associated with contaminated shell eggs.
- Consumers Check for Recalled Eggs
- Background information: Recall of Shell Eggs
- CDC Investigation: Multistate Outbreak of Human Salmonella Enteritidis Infections Associated with Shell Eggs
Eggs are one of nature’s most nutritious and economical foods. But, you must take special care with handling and preparing fresh eggs and egg products to avoid food poisoning.
Thorough cooking is an important step in making sure eggs are safe.
- Scrambled eggs: Cook until firm, not runny.
- Fried, poached, boiled, or baked: Cook until both the white and the yolk are firm.
- Egg mixtures, such as casseroles: Cook until the center of the mixture reaches 160 °F when measured with a food thermometer.
Egg Recipes: Playing It Safe
- Homemade ice cream and eggnog are safe if you do one of the following:
- Use a cooked egg-milk mixture. Heat it gently and use a food thermometer to ensure that it reaches 160 °F.
- Use pasteurized eggs or egg products.
- Dry meringue shells, divinity candy, and 7-minute frosting are safe — these are made by combining hot sugar syrup with beaten egg whites. However, avoid icing recipes using uncooked eggs or egg whites.
- Meringue-topped pies should be safe if baked at 350 °F for about 15 minutes. But avoid chiffon pies and fruit whips made with raw, beaten egg whites — instead, substitute pasteurized dried egg whites, whipped cream, or a whipped topping.
- Adapting Recipes: If your recipe calls for uncooked eggs, make it safe by doing one of the following:
- Heating the eggs in one of the recipe’s other liquid ingredients over low heat, stirring constantly, until the mixture reaches 160 °F. Then, combine it with the other ingredients and complete the recipe. Or use pasteurized eggs or egg products.
- Using pasteurized eggs or egg products.
Note: Egg products, such as liquid or frozen egg substitute, are pasteurized, so it’s safe to use them in recipes that will be not be cooked. However, it’s best to use egg products in a recipe that will be cooked, especially if you are serving pregnant women, babies, young children, older adults, and people with weakened immune systems.
Egg Storage Chart
Details on refrigerating and freezing raw eggs, cooked eggs, and egg dishes.
Egg Safety and Eating Out
Practical things that you can do to keep your family safe.
Tips to Reduce Your Risk of Salmonella from Eggs (CDC)
If eggs are eaten raw or undercooked, Salmonella bacteria can cause illness.
Playing it Safe With Eggs: What Consumers Need to Know (FDA)
How to buy, cook, serve, store, and transport fresh eggs to avoid salmonella poisoning. From Consumer Information about Egg Safety.
Egg Products and Food Safety (USDA)
How to use liquid, frozen, and dried egg products safely.
Shell Eggs from Farm to Table (USDA)
Answers to questions on eggs, from how often a hen lays an egg to the safety of Easter eggs to egg storage guidelines.