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Egg Basics

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Thorough cooking is an important step in making sure eggs are safe.

Scrambled eggs: Cook until firm, not runny.

Fried, poached, boiled, or baked: Cook until both the white and the yolk are firm.

Egg mixtures, such as casseroles: Cook until the center of the mixture reaches 160 °F when measured with a food thermometer.

More Tips on How to Play it Safe with Eggs