Egg, whole, cooked, poached

Fun Facts

1. Eggs-even organic eggs-should be cooked until the white and the yolk are firm, not runny. Hard-boiled, firm-fried, and scrambled eggs are safe. Sunny-side up, soft cooked, and over easy eggs are not recommended. An older egg if fried is flat and runs all over the skillet. It is safe to eat if it is cooked thoroughly.
2. Prepare eggs and egg dishes properly to prevent food safety concerns. Do not use eggs with cracked shells.
3. Other egg-type items like freeze-dried products, imitation egg products, and egg substitues are not presently considered egg products. However, pasteurized eggs are used to make these items.
4. Dried egg mix is a government commodity and is not available in the grocery store. It is available commercially and when reconstituted must be refrigerated and used within 7 to 10 days.
5. Eggs should always be kept cold to prevent bacterial growth. After buying them, refrigerate as soon as possible. Be sure to store the eggs in the carton in the main part of the refrigerator.