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Have a question about egg safety, handling or preparation? We've got answers.
The Egg Safety Center represents commercial egg producers, which follow the FDA Egg Safety Rule and state/federal regulatory programs.
While proper cooking destroys any bacteria that may have been present in an egg, an egg dish may be cross-contaminated after cooking by people, other foods, cooking utensils or equipment. If a dish is contaminated, bacteria will multiply rapidly at temperatures between 40 and 140°F. Promptly serve eggs and dishes containing eggs after cooking. If you are serving buffet style, use ice or freezer packs with commercial coolant to keep cold foods cold (40°F or lower.) Use food warmers or thermal containers to keep foods hot (140°F or higher.) Serve buffet foods in small dishes and replenish with fresh dishes often, rather than leaving foods at room temperature where bacteria can thrive.