At a glance
We studied practices restaurants use to prepare eggs. We focused on practices that allow the growth or spread of germs in or on eggs: improper cooking, mixing eggs together (pooling), storing uncooked eggs at improper temperature, and improper cleaning and sanitizing of utensils and equipment. Learn what food safety programs and restaurants can do to reduce the spread of germs linked to eggs in restaurants.
Key takeaways
Our research found that high-risk egg-preparation practices were common in restaurants. Such practices included improper storage of eggs before cooking, pooling of eggs, and improper cleaning and sanitizing of utensils.
Restaurants that serve eggs can review their preparation practices and consider these changes to reduce the risk for spreading germs:
- Use pasteurized eggs
- Not poolA eggs
- Keep uncooked eggs at the proper temperature
- Properly clean and sanitizeB utensils and equipment used with eggs
To help reduce the spread of germs linked to eggs in restaurants, food safety programs can:
- Tell restaurants how to prepare eggs in ways that reduce the risk for spreading germs
- Encourage restaurants to use pasteurizedC eggs
- Focus restaurant inspections and outbreak investigations related to eggs on high-risk practices
More research is needed to find what prevents restaurants from safely preparing eggs and from using pasteurized eggs. Restaurant managers also can review their practices and kitchens for barriers to safe egg preparation.
Why this is important
Thousands of illnesses related to germs in eggs have been reported to CDC. Most of these illnesses have been linked to restaurants. We described restaurant egg-handling practices that pose foodborne illness risks so we could help address these risky practices and reduce illness.
What we learned
We found that high-risk egg-preparation practices were common in restaurants. Such practices included improper storage of eggs before cooking, pooling of eggs, and improper cleaning and sanitizing of utensils.
- Nearly all egg dishes with temperatures taken for this study were properly cooked at or above 160°F. However, about four in five restaurant managers said that they sometimes served undercooked eggs such as soft or runny fried eggs.
- About half of restaurants pooled eggs. Pooled eggs were kept for an average of 4 to 6 hours.
- Nearly one in 10 uncooked eggs in restaurants were improperly kept above 41°F.
- About two in five restaurants said they improperly cleaned and sanitized utensils used to prepare eggs (less than once in a 4-hour period).
- Four in five restaurants used unpasteurized eggs, and this was more common among independently owned restaurants.
More information
- Journal article this plain language summary is based on
- More key findings on restaurant practices and from investigation data
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The information on this page was last reviewed by subject matter experts to ensure accuracy.
- Pooling: Mixing eggs together that are not being used for immediate service.
- Sanitizing: Process to reduce germs to levels public health codes or regulations consider safe. Sanitizing is done with weaker bleach solutions, sanitizing sprays, or heat. Clean surfaces before you sanitize them.
- Pasteurizing: Pasteurized eggs provide an egg product that is free of pathogens and is a ready-to-eat food.