Eggs that are cracked into a bowl, beaten together, and allowed to sit also present a risk. For this reason, she recommends cooking eggs within two hours of cracking them. But bacteria already in the egg don't cause all cases of salmonella infection. Contamination can also occur in your kitchen. Salmonella-free eggs may not stay that way if you whisk them with a fork that was also used to handle contaminated raw poultry, for example.
Cooking kills the bacteria.
And don't forget about dishes containing eggs, like stuffing and meatloaf. They also need to be cooked thoroughly, says Davidson. She suggests buying a cooking thermometer. Check all dishes containing eggs to make sure the temperature is 160 degrees or higher in the center when finished cooking. These eggs have been heated to 145 degrees Fahrenheit for three and a half minutes.