3. Cook Eggs Thoroughly
For the safest option, cook eggs until both the whites and yolks are firm.
Scrambled eggs should not remain runny. Egg-based casseroles and similar dishes should reach 160°F (71°C) at the center, although recipes containing meat or poultry may require a higher safe internal temperature.
4. Use Pasteurized Eggs for Raw Recipes
If an egg-containing recipe will remain raw or only lightly cooked, choose pasteurized eggs or pasteurized egg products.
Do not assume that lemon juice, vinegar, alcohol, sugar, or freezing will make an unpasteurized raw egg safe.
5. Prevent Cross-Contamination
Wash your hands after handling raw eggs.
Clean bowls, beaters, countertops, plates, utensils, and other surfaces that have come into contact with raw egg before using them with ready-to-eat foods.
6. Remember the Two-Hour Rule
Refrigerate cooked eggs and egg dishes within two hours—or within one hour when temperatures exceed 90°F (32°C).
If you are unsure how long a perishable egg dish has been sitting out, it is safer to throw it away rather than taste it to see whether it is still good.
7. Handle Leftovers Properly
The FDA recommends eating refrigerated cooked egg dishes within three to four days and hard-cooked eggs within one week.
When reheating previously prepared egg dishes, heat them thoroughly. The FDA recommends reaching 165°F (74°C) before serving.
One additional point for consumers in the United States: the USDA advises against washing commercially packaged eggs before storing them in the refrigerator. Commercial processing already addresses the need for cleaning, and washing at home may spread contamination.
Recommendations can differ for unprocessed farm eggs, so follow local agricultural or food-safety guidance.
Does This Mean Eggs Are Unhealthy?
Not at all.
Food-safety concerns and the nutritional value of eggs are two different issues.
Eggs provide high-quality protein and important nutrients, including choline, vitamin B12, and selenium. Their place in a healthy diet can depend on an individual’s overall eating pattern and medical history.
The American Heart Association recommends an overall eating pattern centered on vegetables, fruits, whole grains, healthy protein sources, and minimally processed foods.
If you have high LDL cholesterol, diabetes, cardiovascular disease, or a medically prescribed diet, talk with your healthcare professional about how eggs fit into your individual eating plan.
For most people, there is no reason to fear properly stored and thoroughly cooked eggs.
When Should You Contact a Doctor?
If you develop vomiting or diarrhea after eating potentially contaminated food, drinking plenty of fluids can help reduce the risk of dehydration.
Seek medical attention if you experience:
- Bloody diarrhea
- Diarrhea lasting more than three days
- A fever above 102°F (38.9°C)
- Repeated vomiting that prevents you from keeping liquids down
- Signs of dehydration, such as very little urination, dry mouth, or dizziness when standing
Pregnant people and others at higher risk of severe foodborne illness should contact a healthcare professional sooner if they suspect food poisoning.
The Bottom Line
The biggest mistake you can make with eggs is assuming that fresh-looking means bacteria-free.
An egg can have a clean shell, a pleasant smell, and a beautiful yolk while still carrying Salmonella. You cannot reliably detect the bacteria simply by looking at or smelling the egg.
The safer approach is straightforward: store eggs properly, cook unpasteurized eggs thoroughly, choose pasteurized products for raw or lightly cooked recipes, prevent cross-contamination, and refrigerate cooked egg dishes promptly.
These simple habits allow you to continue enjoying eggs for their convenience, flavor, versatility, and nutritional value—while substantially reducing a food-safety risk that cannot be detected with your eyes or nose.
Disclaimer: This article provides general health and food-safety information and is not a substitute for personalized medical advice. If you have specific concerns about food poisoning or your individual risk, consult a qualified healthcare professional.
