Egg Safety 101
Store eggs at refrigerated temperatures of 45˚ or lower until time of use. Do not freeze eggs in shells.
Cook eggs thoroughly until both the yolk and the white are firm, not runny. Generally, eggs should be cooked to 145˚ or higher for at least 15 seconds.
To hold cooked eggs for later service, cook them to 155˚ or higher for 15 seconds, then hold them at 135˚ or higher.
Avoid pooling raw eggs for holding. Eggs may be pooled in small quantities for immediate cooking and serving.
For lightly cooked egg items, such as custards, French toast, mousses, and meringues, use pasteurized
Avoid raw eggs menu items. Pasteurized eggs may be substituted in Caesar salad, hollandaise, and béarnaise sauces, eggnog, ice cream, and egg-fortified beverages.
Pasteurized eggs require the same time and temperature handling as other potentially hazardous foods.
Wash hands with hot, soapy water before and after handling eggs and egg products.
Wash and sanitize utensils, equipment, and the work area after handling eggs and egg products.
Do not reuse a container that has held raw egg mixture. Use a clean, sanitized container for each batch.
(Information taken from culinary textbook, “Professional Cooking, 7th Edition”)