Enjoying an egg for a meal or snack? Make sure it’s properly cooked to avoid food-borne illness.

The FoodSafety.gov website recommends:

• Cooking scrambled eggs until they are no longer runny and are firm to the touch.
• Baking, broiling, frying or poaching eggs until both the yolk and white feel firm.
• Baking casseroles and other egg dishes until the center reaches 160 degrees Fahrenheit, measured with a food thermometer.
• Replacing raw egg whites with liquid egg substitute or a cooked mixture of egg and milk.

Source: HealthDay

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