The USDA says

Consumer Guidelines

Consumers should take the following precautions when handling both raw eggs and foods in which eggs are an
ingredient, such as quiche or baked custard.

1.Avoid eating raw eggs and foods containing raw eggs: Homemade caesar salad, homemade hollandaise
sauce, and homemade mayonnaise, for example. Likewise, homemade ice cream and homemade eggnog
should be avoided unless made with a cooked, custard-type base. Commercial forms of these products are
safe to serve since they are made with pasteurized liquid eggs. Commercial pasteurization destroys
Salmonella bacteria.

2.Cook eggs thoroughly until both the yolk and the white are firm. This is especially important for people most
at risk for foodborne illness. Those electing not to consume hard-cooked eggs can minimize their risk by
cooking the egg until the white is completely firm and the yolk begins to thicken but is not hard. Fried eggs
should be cooked on both sides or in a covered pan. Scrambled eggs should be cooked until firm
throughout.

3.Realize that eating lightly cooked foods containing eggs, such as meringues, and French toast, may be risky
for people in high-risk groups.

Consumers should also follow the usual safe food-handling practices for eggs:

1.Buy refrigerated grade AA or A eggs with clean, uncracked shells.

2.At home, keep eggs in their original carton and refrigerate as soon as possible at a temperature no higher
than 40 deg F. Do not wash eggs before storing or using them. Washing is a routine part of commercial egg
processing and rewashing is unnecessary.

3.Use raw shell eggs within 5 weeks after bringing them home. Use hard-cooked eggs (in the shell or peeled)
within 1 week after cooking. Use leftover yolks and whites within 4 days after removing them from the shell.

4.Avoid keeping raw or cooked eggs and egg-containing foods out of the refrigerator for more than 2 hours,
including time for preparing and serving (but not cooking). If you hide hard-cooked eggs for an egg hunt,
either follow the 2-hour rule or do not eat the eggs.

5.Wash hands, utensils, equipment, and work areas with hot, soapy water before and after they come in
contact with eggs and egg-containing foods.

6.Review traditional recipes that, when served, contain raw or under-cooked eggs. Replace with recipes that,
when served, contain thoroughly cooked eggs.

7.Serve cooked eggs and egg-containing foods hot, immediately after cooking; or hold for buffet-style serving
at 140 deg F or higher; or refrigerate at 40 deg F or below for serving later. Use within 3-4 days.

8.When refrigerating a large amount of a hot egg-containing food or leftover, divide it into several shallow
containers so it will cool quickly.

For more information on handling eggs safely, call USDA's Meat and Poultry Hotline, 1-800-535-4555.
In the Washington, D.C. area call (202) 720-3333. Hours are from 10 a.m. to 4 p.m. Eastern Standard
Time.