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Egg Safety

  • The INSPECT phase starts whenever you receive eggs and egg products into your kitchen.
  • The best way to avoid many food safety problems can be summed up in one word: CLEAN.
  • One of the easiest ways to ensure your guests’ safe, tasty egg dishes is to frequently TEST the temperature of both hot and cold entrées.
  • The final phase in the Egg Safety Cycle is TIME. Why? Because time works hand-in-hand with temperature to affect the safety, quality, and taste of every egg dish.

Making Sure Eggs Are Safe to Eat 

Eggs should be cooked until the whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard). Scrambled eggs and omelets should be cooked until firm throughout with no visible liquid egg remaining. For egg-containing dishes (like sauces, casseroles, etc.), cook until an internal temperature of 160°F or above has been reached.

 In addition to thoroughly cooking eggs, follow these food handling practices: 

  • Wash hands with soap and warm water
  • Refrigerate at 45°F or below (do not freeze)
  • Avoid pooling and combining eggs
  • Use clean, sanitized utensils and equipment
  • Take out eggs only for immediate use
  • Never stack egg flats near grill or stove
  • Never leave egg dishes at room temperature more than one hour (including preparation and service time). 

Additional egg handling and safety information can be found in the materials listed below and on the next page. Copies can be ordered by filling out the requested information.

For more information on egg safety, check out:
National Restaurant Association Educational Foundation
Egg Safety Center
Assuring Food Safety pdf
General Egg Handling pdf

Egg Safety Training

Egg Safety and Quality

“Egg Safety and Quality” Poster
A great way to review egg safety basics with foodservice staff. Keeps key information “top of mind.” 11-3/4" x 15", laminated, double-faced adhesive on back. In English.

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The Special of the Day: The Eggceptional Egg

“The Special of the Day: The Eggceptional Egg" DVD
Step-by-step egg safety information in an entertaining, visually exciting format. 10-minute DVD. In English and Spanish languages.
Single copies available for no charge while supplies last

order

Egg Safety Handouts

Downloadable “Egg Safety” Handouts
Egg Handling & Care Guide

“Egg Handling & Care” Guide
Complete reference brochure covers important guidelines regarding food safety and tips for safe handling of eggs and egg dishes. Includes egg doneness guidelines and how to avoid foodborne illness. 22-page booklet.

order

The INSPECT phase starts whenever you receive eggs and egg products into your kitchen.

The best way to avoid many food safety problems can be summed up in one word: CLEAN.
One of the easiest ways to ensure your guests’ safe, tasty egg dishes is to frequently TEST the temperature of both hot and cold entrées.

The final phase in the Egg Safety Cycle is TIME. Why? Because time works hand-in-hand with temperature to affect the safety, quality, and taste of every egg dish.