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Egg Safety

Advice for Consumers

Due to the recent egg recall, Contra Costa Environmental Health is advising people to not eat recalled eggs or products containing recalled eggs. Recalled eggs might still be in grocery stores, restaurants and consumer's homes. Consumers who have recalled eggs should discard them or return them to their retailer for a refund.

  • Individuals who think they might have become ill from eating recalled eggs should consult their health care providers.
  • Keep eggs refrigerated at ≤45°F at all times.
  • Discard cracked or dirty eggs.
  • Wash hands, cooking utensils and food preparation surfaces with soap and water after contact with raw eggs.
  • Cook eggs until both the white and the yolk are firm and eat them promptly after cooking.
  • Do not keep eggs warm or at room temperature for more than two hours.
  • Refrigerate unused or leftover egg-containing food promptly.
  • Avoid eating raw eggs.
  • Avoid restaurant dishes made with raw or undercooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or Caesar salad dressing) that calls for raw eggs.
  • Avoid consumption of raw or undercooked eggs, especially by young children, elderly persons, and persons with weakened immune systems or debilitating illness.
  • Avoid eating raw eggs.

For further information visit the CDC website at

The California Retail Food Code (Cal Code), requires restaurants to cook raw shell eggs to the following minimum temperatures:

  • Raw eggs cooked to order (e.g., eggs over medium) are required to be cooked to a minimum internal temperature of 145°F for 15 seconds.
  • Raw eggs, and foods containing raw eggs, not prepared for immediate service must be cooked to a minimum internal temperature of 165°F for 15 seconds.
  • Highly susceptible populations (schools and licensed health care facilities) must serve pasteurized products unless they meet further requirements outlined in Section 114090.
  • Restaurants should purchase and receive only those eggs that have been distributed and stored under refrigeration at ≤45°F.