The Safest Eggs

Those who want a 100% guarantee that their eggs are free of Salmonella enteritidis should cook them until no liquid is showing and the yolks are firm. It is now standard for the U.S. Department of Agriculture, the Food and Drug Administration and even the egg industry to recommend this. The Centers for Disease Control and Prevention in Atlanta underscores the importance of this message when cooking for those most vulnerable to salmonella poisoning: infants, the elderly and those with compromised immune systems. However, those unwilling to abandon centuries of gastronomic tradition behind dishes that call for lightly cooked or raw eggs can still prepare food with a high degree of safety. Use fresh eggs with perfect shells, avoid cross-contamination (particularly with raw meats) and eat the dish immediately after preparation.