To ensure food safety, whole eggs should be cooked until the white and yolk are firm. Egg-containing dishes, including quiches and casseroles, should be cooked to an internal temperature of 160° F. Scrambled eggs need to be cooked until firm throughout with no visible liquid egg remaining. Egg white coagulates between 144° F and 149° F and the yolk between 149° F and 158° F. Therefore, it is not necessary to cook eggs until rubbery in order to kill any bacteria that may be present.
Packed with protein, eggs are a fantastic superfood that can be cooked in a number of ways for breakfast, lunch or dinner.
SAHA eggs have been successfully operating in the region for 40 years, by providing not just a wide variety of premium quality eggs but more importantly, products that guarantee health and safety. Our hens are fed 100% Vegetarian diet which includes yellow corn, soya bean meal and marigold petal meal, produced at our own feed mill. SAHA eggs are 100% Certified by Emirates Authority for Standardization & Metrology and ISO 22000.