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Egg Recipes

Asparagus eggs
Bacon & cheese soufflé
Deviled eggs
Eggs florentine
Egg muffin
Ham & cheese egg bake
Ham frittata
Italian omelet
Mango omelet
Onion frittata
Parmasan soufflé
Scrambeled egg white
Scrambled eggs & salsa
Three cheese bake
Three herb omelet
Tex-mex scramble
Zucchini egg bake


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Cooking with eggs

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Vegetarian Recipes

Egg Substitutes

Freezing tips


Cooking with Eggs

Bacteria might be inside some raw eggs, but you can safely enjoy these foods by simply cooking raw eggs and egg-containing foods thoroughly.

If any of your recipes call for raw or lightly-cooked eggs, you can:

  • Use store-bought products of the foods listed above, which are often already cooked or pasteurized.
  • Make recipes that call for raw eggs safer by adding the eggs to the amount of liquid called for in the recipe, then heating the mixture thoroughly.
  • Avoid taste testing raw cookie dough, cake batter, or pie filling if they contain raw eggs.
  • Purchase pasteurized eggs. These eggs are heat-processed to kill harmful bacteria. They can be found in some supermarkets and are labeled "pasteurized." Here are several types consumers can buy:
    • Fresh, pasteurized eggs in the shell (found in the refrigerator section).
    • Liquid, pasteurized egg products (found in the refrigerator section).
    • Frozen, pasteurized egg products (found in the frozen food section).
    • Powdered egg whites (found in the baking section).

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