Egg Safety at Home: Refrigeration, Cooking, and Leftover Timing

Start with cold storage

Buy eggs that have been kept refrigerated and keep them at 40 degrees F or colder at home. Discard eggs with cracked shells. Store them in the refrigerator rather than leaving them out on a counter, and wash hands and surfaces after handling raw eggs.

Cook eggs thoroughly

For eggs cooked in the shell, FoodSafety.gov advises cooking until both the yolk and white are firm. Dishes in which eggs are mixed with other ingredients, such as quiche, frittata, or casserole, should reach 160 degrees F when they do not contain meat or poultry. Use a food thermometer in the center or thickest area rather than relying only on appearance.

Recipes that call for raw or lightly cooked eggs can carry added risk. FoodSafety.gov recommends using pasteurized eggs or egg products for dishes such as Caesar dressing, hollandaise, or tiramisu that are not fully cooked.

Serve and store promptly

Eat cooked eggs and egg dishes promptly or refrigerate them within 2 hours. If they are exposed to temperatures above 90 degrees F, such as in a hot car or picnic setting, refrigerate within 1 hour. Divide larger amounts into shallow containers so they cool more quickly, and keep cold foods cold while serving.

Do not taste food to decide whether it is safe. If eggs or an egg dish have been left out too long, discard them. People at higher risk from foodborne illness should be especially careful to follow safe handling and cooking practices.

Sources and further reading

• Salmonella and Eggs
• Cook to a Safe Minimum Internal Temperature

Health disclaimer

This article is for general education only. Its information and suggestions are not medical advice, diagnosis, or treatment and may not be right for everyone. Ask a qualified health professional for advice that fits your health, medications, and needs before changing your diet, exercise, supplement use, or care.