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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

Appetizer Recipes
Beverage Recipes
Bread Recipes
Breakfast Recipes
Burger Recipes
Butter Recipes
Casserole Recipes
Chicken Recipes
Crockpot Recipes
Dessert Recipes
Egg Recipes
Jamaican Recipes
Pickled Recipes
Pasta Recipes
Pizza Recipes
Rice Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Shake Recipes
Soup Recipes
Thai Recipes
Tofu Recipes
Turkey Recipes
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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