Degree of Cooking

It is important to cook eggs thoroughly to destroy bacteria.  While light cooking will begin to destroy any bacteria that might be present only proper cooking brings eggs to a high enough temperature to destroy them all. For eggs, the white will coagulate (set) between 144 and 149° F, the yolk between 149 and 158° F, and whole egg between 144 and 158° F.

Egg products made of plain whole eggs are pasteurized, or heated to destroy bacteria.  The pasteurization process consists of bringing the eggs to 140°F and keeping them at that temperature for three and a half minutes. While this temperature destroys bacteria, it does not thoroughly cook the product.  For scrambled eggs, omelets and frittatas, cook eggs until no visible liquid remains.  Fried eggs should be cooked until the whites are completely set and the yolk is thickened but not hard.  For classic poached eggs, cook gently in simmering water until the white are completely set and the yolk begins to thicken but are not hard.  Avoid precooking and reheating poached eggs.  Hard cooked eggs should reach an internal temperature of more than 160°F.  After cooking, cool hard-cooked eggs under water or in ice water.  Immediately after cooling, refrigerate eggs in their shell and use up to one week.

Other foods that contain eggs, like French toast, quiches, baked goods and casseroles, make sure that the dishes are done and prevent uneven cooking by using a thermometer in the center  and around the sides of the of the dish.  The thermometer should reach 160°F.  For custards, eggnog and ice cream bases, cook until the mixture reaches a temperature of 160°F or higher.  After cooking, cool quickly by setting the pan in ice or cold water and stirring for a few minutes. Cover and refrigerate to chill thoroughly, at least one hour. For meringue, bake until the meringue reaches 160°F (about 15 minutes).  The more egg whites, the lower the temperature and longer the time you need to cook the meringue through without excessive browning. Refrigerate meringue-topped pies until serving. Return leftovers to the refrigerator.