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The Egg Safety Center represents commercial egg producers, which follow the FDA Egg Safety Rule and state/federal regulatory programs.
Adequate cooking brings eggs to a temperature high enough to destroy bacteria that might be present in the egg yolk or egg white. Egg white coagulates at 144-149° F, yolk coagulates at 149-158° F, and whole eggs coagulate at 144-158° F. A food thermometer is an invaluable tool to quickly check for the right temperature.
|Guidelines for Doneness
|Omelets, frittatas and
recipes with added liquid
|Eggs will be thickened with no visible liquid egg remaining.
|Scrambled eggs, fried eggs over easy, over hard, and basted
|Cook until whites are completely set, and the yolks begin to thicken but are not hard.
|Egg white omelet
|Cook until no visible liquid egg remains.
|Cook until the whites are completely set, and the yolks begin to thicken but are not hard (about 5 minutes in simmering water, or 6-9 minutes in poaching inserts).
|Eggs will reach temperature of 160° if properly cooked.
|Place large eggs in sauce pan with cold water. Bring eggs to boil and cover. Remove from heat. Let eggs sit for 12 minutes for large eggs. ((9 minutes for medium eggs; 15 minutes for extra-large eggs)
|Baked Custards, quiches, casseroles, French toast, stratas
|Cook until a thin-blade knife inserted near the center of the dish comes out clean. If knife is clean, then the dish is done. If any of the dish sticks to the blade, bake a few minutes longer and test again.
|Stirred custards, eggnog,
|Cook egg mixture to 160°
|Cook over low heat until thick enough to coat a metal spoon with a thin film about 15 minutes. Cover and refrigerate to chill thoroughly, at least an hour.
|Bake meringue at 325° for 20-30 minutes for soft meringue. The more egg whites, the lower the oven temperature, and the longer cooking time.