Important Food Safety Information

The American Egg Board (AEB) hopes you enjoy the inspired and fun recipes featured on our website, www.incredibleegg.orgAEB DOES NOT WARRANT OR GUARANTEE AND IS NOT RESPONSIBLE FOR THE OUTCOME OF ANY RECIPE YOU TRY FROM WWW.INCREDIBLEEGG.ORG, OR RECIPE CONTRIBUTED BY OUR BLOGGER PARTNERS OR ANY WEBSITE LINKED TO FROM THIS SITE. You may not achieve desired results due to variations in ingredients, equipment, cooking temperatures, typos, errors, omissions, or individual cooking ability.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. Over-easy, poached, sunny-side-up or soft-boiled eggs may not reach sufficient temperature to be considered food safe.  Scrambled eggs should be cooked until firm and not be runny. Casseroles and other dishes containing eggs should be cooked to an internal temperature of at least 160°F. Use a food thermometer to be sure internal temperature is reached. For recipes calling for eggs that are raw or undercooked when the dish is served, such as caesar salad dressing, mayonnaise and homemade ice cream – use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products, or follow AEB’s recommended method to cook eggs when preparing these types of recipes

Before beginning a recipe, it is recommended to do the necessary research and make appropriate food handling and cooking doneness decisions, and seek expert advice from and if you’re unsure. Visitors to assume full responsibility for any food handling and cooking doneness decisions made regarding their own health and safety, and the health and safety of those consuming the recipes.

Please review all ingredients prior to trying a recipe to be fully aware of the presence of ingredients which may cause a potential adverse allergic reaction in some consumers.

Recipes available on the may not have been formally tested by us or for us and we do not provide any assurances nor accept any responsibility or liability with regard to their originality, quality, nutritional value, or safety.


  • Cook scrambled eggs in small batches no larger than 3 quarts according to rate of service, until firm throughout and there is no visible liquid egg remaining.
  • Pooling eggs, the practice of breaking large quantities of eggs together and holding before or after cooking, greatly increases the risk of bacterial growth and contamination.
  • Never leave egg or egg-containing dishes at room temperature more than one hour (including preparation and service time).
  • Egg dishes for those who are pregnant, elderly, very young or ill should be thoroughly cooked. These groups at highest risk should avoid consuming raw or undercooked eggs. Pasteurized egg products are a low-risk alternative for these groups.
  • Hold cold egg dishes below 40° F.
  • Hold hot egg dishes above 140° F. Do not hold hot foods on buffet line for longer than one hour.
  • Always cook eggs and egg dishes before placing on steam table.
  • Do not combine eggs that have been held in a steam table pan with a fresh batch of eggs. Always use a fresh steam table pan.
  • Do not add raw egg mixture to a batch of cooked scrambled eggs held on a steam table.
  • When refrigerating a large quantity of a hot egg-rich dish or leftovers, divide into several shallow containers so it will cool quickly.
  • For more information on egg safety, check out:
    Eggs: A Natural for Any Foodservice Operation
    National Restaurant Association Educational Foundation
    Egg Safety Center
    Assuring Food Safety pdf
    General Egg Handling pdf