Eggs are a very popular breakfast dish and are a common ingredient in many different recipes. Unfortunately, eggs are a high risk food because they can carry the bacteria Salmonella. They also pose as a potential cross contamination among other foods in the kitchen. This is why you must take certain safety precautions when handling eggs. Here are a few tips:

1. Cook your eggs to the proper temperature - they need to reach at least 145 degrees throughout. Cook eggs to a point where yolks and whites are solidified.
2. Purchase pasteurized eggs. You can enjoy a full range of foods such as over easy eggs, cookie dough, or Caesar salad dressing, without the risk associated with non-pasteurized eggs.
3. Be sure to wash your hands frequently when handling raw egg products as well as before and after handling them.
4. Refrigerate your eggs. The best temperature eggs should be stored at are between 38 and 40 degrees F. Make sure not to expose eggs to the “temperature danger zone”!