How to cook eggs
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Eggs are versatile, whether cooked alone or used as an ingredient in other dishes. With proper handling, eggs can be a safe and nutritious food. Cooking eggs and egg dishes to recommended internal temperatures reduces the risk of foodborne illness. Certain types of Salmonella, commonly associated with eggs, can cause human foodborne illness.
This is why eating raw eggs is strongly discouraged. Although some claim raw eggs are a good source of protein, cooked eggs provide the same 6 grams of protein without the risk of foodborne illness. If it is absolutely necessary to use raw or undercooked eggs, purchase pasteurized eggs to lower the risk of foodborne illness.
Pasteurization involves applying high heat for a set time to kill harmful microorganisms like Salmonella, but the heat does not cook the egg. The U.S. Centers for Disease Control and Prevention recommends that people with compromised immune systems should avoid eating raw eggs, even if they are pasteurized. Children under age 5 have undeveloped immune systems, and older adults often experience weakened immunity.
Recipes that call for room-temperature eggs can be taken out of the refrigerator for up to 30 minutes before using. Another method is to place eggs in a bowl of warm water. This will quickly raise the temperature of the raw egg rather than leaving it on the counter to warm up.
Eggs and egg dishes, if refrigerated within 2 hours of cooking, can be reheated to 165°F (74°C).
MSU Extension recommends the following cooking directions for cooking eggs.
Scrambled, fried, over-easy, sunny-side-up, poached and soft-boiled
For a single fried or scrambled egg, it’s difficult to use a food thermometer to check the internal temperature. FoodSafety.gov recommends cooking scrambled eggs until they are no longer runny. Cook fried, over-easy and sunny-side-up eggs until the yolks are firm. Serving eggs with runny yolks increases the risk of foodborne illness. Eggs should be cooked until the yolk is firm. If a softer yolk is preferred, use pasteurized eggs and avoid serving them to individuals with weakened immune systems, as well as to children under 5 and older adults.
Hard-boiled
Hard-boiled eggs should be timed to ensure they are fully cooked. Use a large enough saucepan to hold the eggs in a single layer. Add water until it covers the eggs by one inch. Place the pan on the stove and bring the water to a rapid boil. Then, remove the pan from the heat and let the eggs sit in the hot water, covered and undisturbed:
- 12 minutes for medium eggs
- 15 minutes for large eggs
- 18 minutes for extra-large eggs
Drain the hot water and place the eggs in ice water. This will stop the cooking process and reduce the greenish tint that forms on the yolk when overcooked. Hard-boiled eggs can be used to make recipes like avocado deviled eggs.
Quiche, frittatas and casseroles
Items like quiche and frittata should be cooked to 160°F (71°C). When quiche and frittatas contain meat or poultry, they should be cooked to 165°F (74°C). Casseroles also need to be cooked to 165°F (74°C). Try a new recipe like asparagus Tomato Quiche, veggie breakfast skillet, or ham and cheese breakfast casserole from the Partnership for Food Safety Education.
Sauces
Condiments like aioli, Caesar salad dressing, and mayonnaise, as well as sauces like hollandaise, béarnaise and carbonara, made from scratch, should be prepared with pasteurized eggs. These sauces are delicate and cooking them over high heat can cause the eggs to scramble. The double-boiler method provides better temperature control, gently heating the sauce to 160°F (71°C) while maintaining a silky, smooth texture.
Eggs are also a key ingredient in many desserts and are typically heated in a double boiler for custards, eggnog, key lime pie filling, New England-style ice cream, and other frozen treats.
Meringues
Confections like meringues are baked until the moisture evaporates. When used as a pie topping, only 15 minutes at 350°F (177°C) are needed. Other whipped meringue, including Swiss buttercream, Italian buttercream, and 7-minute frosting, all involve a mixture of sugar and beaten egg whites.
Again, using pasteurized eggs is a safe way to lower the risk of foodborne illnesses. Alternatively, meringue powder can be used instead of raw shell eggs, but once liquid is added, it must be refrigerated. For those allergic to eggs, whipped topping or whipped cream can serve as potential alternatives.
Baked goods
For baked goods like muffins and quick breads, oven temperatures usually range from 325° to 375°F (163° to 190°C). These temperatures are sufficient to heat baked goods with eggs to well above the safe internal temperature of 165°F. While food thermometers are commonly used to check the internal temperature of meat and other cooked foods, measuring the temperature of baked goods can help improve their consistency. Instead of guessing whether a muffin is done based on its color, using a thermometer is a more reliable way to prevent both undercooking and overcooking. Try the recipe for pumpkin muffins, a favorite from MSU Extension.
Conclusion
No matter how you like your eggs cooked, make sure they reach the recommended internal temperature. Use a food thermometer to prevent undercooked eggs and egg dishes and use pasteurized eggs for recipes that may not reach a safe internal temperature. The MSU Extension Michigan Fresh provides more information on chicken eggs in addition to safely decorating eggs.