Fried eggs should be cooked on both sides or in a covered pan. Scrambled eggs should be cooked until firm throughout. Realize that eating lightly cooked foods containing eggs, such as meringues, and French toast, may be risky for people in high-risk groups. Buy refrigerated grade AA or A eggs with clean, uncracked shells. Do not wash eggs before storing or using them.
Washing is a routine part of commercial egg processing and rewashing is unnecessary.
Use raw shell eggs within 5 weeks after bringing them home. Use leftover yolks and whites within 4 days after removing them from the shell. Wash hands, utensils, equipment, and work areas with hot, soapy water before and after they come in contact with eggs and egg-containing foods. Review traditional recipes that, when served, contain raw or under-cooked eggs. Replace with recipes that, when served, contain thoroughly cooked eggs.