Eggs and Egg-Based Products

Outbreaks of salmonellosis have been traced to clean, whole, uncracked-shell eggs contaminated with Salmonella enteritidis. Whole-shell eggs are now classified as potentially hazardous foods by the [U.S. Food and Drug Administration].

• Store eggs at refrigerated temperatures of 40°F [4°C] or lower.
• When using eggs for menu service, it is best to keep them refrigerated and pull as needed. If this is not feasible, pull one layer at a time if used quickly, or ice eggs in a pan.
• Cooked eggs must be held at 140°F [60°C] or higher.
• Cook eggs thoroughly until both the yolk and white are firm, not runny.
  • Scrambled—1 minute on cooking surface of 250°F [121°C]
  • Poached—5 minutes in boiling water
  • Soft-boiled—7 minutes in boiling water
  • Sunnyside—7 minutes on cooking surface of 250°F [121°C], or covered 4 minutes at 250°F [121°C]
  • Fried, over easy—3 minutes at 250°F [121°C], then turn and fry another 2 minutes on the other side.
• Avoid pooling raw eggs for holding. Eggs may be pooled in small quantities for immediate cooking and serving.
• For lightly cooked egg items, such as custards, French toast, mousse, and meringues, pasteurized eggs should be used.
• Avoid raw egg menu items. Review menus, recipes, and preparation procedures using raw eggs. Pasteurized eggs may be substituted for Caesar salad, hollandaise and béarnaise sauces, eggnog, ice cream, and egg-fortified beverages.
• Pasteurized eggs require the same time and temperature handling as other potentially hazardous foods.
• Wash hands with hot, soapy water before and after handling eggs and egg products.
• Wash and sanitize utensils, equipment, and the work area after handling eggs and egg products.
• Do not reuse a container that has held a raw egg mixture. Use a clean, sanitized container for each batch.