How to Tell If Eggs Are Cooked | Incredible Egg (2024)

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Scrambled Eggs, Omelets, Frittatas

The scrambled eggs are done when they are thickened and no visible liquid egg remains.

Fried Eggs – Over-Easy, Over-Hard and Basted

To cook both sides and increase the temperature the eggs reach, cook slowly and either baste the eggs, cover the pan with a lid or turn the eggs. Cook until the whites are completely set and the yolks begin to thicken but are not hard.

Poached Eggs

For classic poached eggs cooked gently in simmering water, cook until the whites are completely set and the yolks begin to thicken but are not hard, about 5 minutes. For steamed eggs cooked in ‘poaching’ inserts set above simmering water, cook until the whites are completely set and the yolks begin to thicken but are not hard, about 6 to 9 minutes. Avoid precooking and reheating poached eggs.

Hard Boiled Eggs

These will easily reach internal temperatures of more than 160° F when they are done. After cooking, cool hard-boiled eggs quickly under running cold water or in ice water. Refrigerate hard-boiled eggs in their shells promptly after cooling and use them with one week and if peeled, use them within one day.

Baked Custards, Quiches, Casseroles, French Toast, Stratas

Cook or bake until a thermometer inserted at the center shows 160° F or a knife inserted near the center comes out clean. You may find it difficult to tell if a knife shows uncooked egg or melted cheese in some casseroles and other combination dishes that are thick or heavy and contain cheese – lasagna, for example. To be sure these dishes are done, check to see that a thermometer at the center of the dish shows 160° F. Also use a thermometer to help guard against uneven cooking due to hot spots and inadequate cooking due to varying oven temperatures.
The knife test:Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish custard; midway between center and edge of cups.If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.
Cheese fillings:Quiche fillings containing cheese may continue to test “wet” even after they are done, making the knife test unreliable. In this case, bake until the center appears almost set but still jiggles a bit when the dish is tapped or gently shaken.

Stirred Custards, Eggnog, Ice Cream Bases

Cook until thick enough to coat a metal spoon with a thin film and a thermometer shows 160° F or higher. After cooking, cool quickly by setting the pan in ice or cold water and stirring for a few minutes to prevent overcooking. Cover and refrigerate to chill thoroughly, at least 1 hour.

Pie Meringues

Bake a 3-egg-white meringue spread on a hot, fully cooked pie filling in a preheated 350° F oven until the meringue reaches 160° F, about 15 minutes. For meringues using more whites, bake at 325° F (or a lower temperature) until a thermometer registers 160° F, about 25 to 30 minutes (or more). The more egg whites, the lower the temperature and longer the time you need to cook the meringue through without excessive browning. Refrigerate meringue-topped pies until serving. Return leftovers to the refrigerator

How to Tell If Eggs Are Cooked | Incredible Egg (2024)

FAQs

How to tell if eggs are fully cooked? ›

Spin the Eggs

I was surprised to learn that spinning eggs like a dreidel proved to be a useful method for distinguishing cooked versus raw eggs. Cooked eggs spin faster, more evenly and smoothly, while the raw eggs wobble and barely spin.

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How do you know if scrambled eggs are undercooked? ›

Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny. Casseroles and other dishes containing eggs should be cooked to 160° F. Use a food thermometer to be sure.

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How do I know when my boiled eggs are done? ›

Spin the egg.

The quickest way to distinguish between an uncooked egg and a solid boiled egg is to put it flat on the counter and spin it. A raw egg will wobble and spin slowly, because it's filled with liquid, while a boiled egg will spin very quickly and very easily.

Is it OK if eggs are undercooked? ›

Information. Everyone is advised against eating raw or undercooked egg yolks, whites or products containing them. Eggs and dishes containing eggs (such as quiche and casseroles) should be cooked to 160 °F (71.1°C). Some unbroken fresh shell eggs may contain certain bacteria that can cause food borne illness.

How long does it take to cook an egg? ›

Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for the following times according to the desired doneness: 3 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled.

How do you tell if over easy eggs are cooked enough? ›

Cook until whites are firm enough (shifted from clear to opaque) to flip and the yolk is still runny, about 3 minutes. Using a flexible spatula, gently slide the turner under the egg, being careful not to pierce the yolk, and flip the eggs over. Dust with a pinch of salt and pepper.

How do you know if cooked eggs are still good? ›

Conduct a sniff test

Eggs that have gone bad will give off an unmistakable smell, regardless of whether they are raw or cooked. If you can't already tell while the egg is in the shell, crack the egg onto a clean plate or bowl and give it a sniff.

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Can you eat eggs 2 months out of date? ›

On those egg cartons, if an expiration date appears, it can be no more than 30 days after the pack date. "As long as they're kept properly refrigerated at 40°F or lower, fresh eggs are safe to eat four to five weeks beyond the carton's Julian date," Maloberti says.