Scrambled eggs in a pan being stirred by a plastic spatula
Cooking Tips

Safely Cooking Eggs

No matter how you like them – scrambled, poached or over easy – all egg dishes have unique cooking requirements. Check out this handy guide to be sure you’re safely cooking your eggs.

Egg DishSafe Temperature*Cooking Guidelines
Omelets, frittatas and recipes with added liquid160°Eggs will be thickened with no visible liquid egg remaining.
Scrambled, fried, over easy, over hard, and basted144-158°Cook until whites are completely set, and the yolks begin to thicken but are not hard.
Egg white omelet144-149°Cook until no visible liquid egg remains.
Poached eggs144-158°Cook until whites are completely set, and the yolks begin to thicken but are not hard (about 5 minutes in simmering water, or 6-9 minutes in poaching inserts).
Hard-boiled eggsEggs will reach 160° if properly cooked.Place large eggs in sauce pan with cold water. Bring eggs to boil and cover. Remove from heat. Let eggs sit from 12 minutes for large eggs. (9 minutes for medium eggs; 15 minutes for extra-large eggs).
Baked custards, quiches, casseroles, French toast, stratas160°Cook until a thin-blade knife inserted near the center of the dish comes out clean. If knife is clean, then the dish is done. If any of the dish sticks to the blade, bake a few minutes longer and test again.
Stirred custards, eggnog, ice cream basesCook egg mixture to 160°Cook over low heat until thick enough to coat a metal spoon with a thin film. about 15 minutes. Cover and refrigerate to chill thoroughly, at least an hours.
Pie meringues144-149°Bake meringue at 325° for 20-30 minutes for soft meringue. The more egg whites, the lower the oven temperature, and the longer the cooking time.

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