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The Egg Safety Center represents commercial egg producers, which follow the FDA Egg Safety Rule and state/federal regulatory programs.
Shell eggs and hardboiled eggs need to be returned to the refrigerator with two hours. But if the temperature is 85 degrees or above the eggs need to be refrigerated within one hour.
Dishes containing egg, casseroles and quiches, need to be served immediately and the leftovers refrigerated. If serving on a buffet use ice or freezer packs with commercial coolant to keep cold foods cold (40° F or lower) and food warmers or thermal containers to keep hot foods hot (140° F or higher). Serve buffet foods in small dishes and replenish them with fresh dishes often, rather than leaving foods at room temperature.
Eggs or egg dishes sitting at room temperature beyond these limits should be discarded.