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.
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