ADFCA discourages the consumption of eggs that have not been adequately cooked. ADFCA advises consumers to avoid eating or tasting foods that may contain raw or lightly-cooked eggs, such as:
- Raw batter, filling, or cookie dough made with raw eggs
- Homemade and fresh-made dressings and sauces made with raw eggs such as mayonnaise; homemade ice cream; mousse
- Commercial mayonnaise, dressings, and sauces that contain pasteurized eggs are safe to eat. Egg mixtures made with an egg-milk base cooked to an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius) also are safe. Use a thermometer to make sure the mixtures reach the correct temperature.