Serves: 5

Cooking eggs to a temperature of 160°F. kills salmonella.

For safety’s sake, the U.S. Department of Agriculture recommends that people at risk (the elderly, children, pregnant women and people with compromised immune systems) consume eggs only if the yolk has been cooked until completely firm. People in good health, however, can safely eat eggs that are not completely firm by following these recommendations:

*Cook fried eggs 2 to 3 minutes on each side or 4 minutes in a covered pan.

*Cook scrambled eggs until they are firm throughout.

*Poach eggs for 5 minutes over boiling water.

*Cook soft-cooked eggs (in the shell) for 7 minutes in boiling water.

*Custards, omelets, quiches and other foods made with eggs should be served immediately or refrigerated.

More Recipes from the Cook'n with Pillsbury Cookbook:
Almost Hollandaise Sauce
Baked Broccoli Frittata
Baked Eggs
Banana Stuffed French Toast
Black Bean and Corn Enchilada Egg Bake
Celebration Brunch Strata
Cheese Omelet
Cheese Souffle
Classic French Toast
Cook's Note: About Hard-Cooked Eggs
Cook's Note: Egg Nutrition
Cook's Note: Egg Safety
Cook's Note: Firm or Soft Yolks?
Cook's Note: How to Make an Omelet
Cook's Note: Purchasing Eggs
Crunchy Oven French Toast
Down-Home Creamed Eggs on Toasted English Muffins
Egg 'n Bagel Dijon
Eggs Benedict
Fancy Baked Egg Scramble
Fried Eggs
Ham and Egg Enchiladas
Ham and Vegetable Scrambled Eggs
Hard and Soft-Cooked Eggs
Hollandaise Sauce
Huevos Rancheros
Phyllo Sausage Egg Bake
Poached Eggs
Puff Pancake with Caramelized Fruit
Puffy Omelet
Quiche Lorraine
Scrambled Eggs
Skillet Corn Frittata
Southwestern Egg Bake
Stuffed Eggs with Mushroom Sauce
Weekend Breakfast Burritos