This is a common question that many home cooks have. The simple answer is yes, you can safely mix eggs and chicken together when cooking. However, there are some important safety considerations to keep in mind when handling raw eggs and poultry.
Safety Concerns with Raw Eggs and Chicken
Raw eggs and raw chicken can both contain bacteria such as Salmonella. When you mix raw eggs with raw chicken, there is an increased risk of bacteria spreading. For this reason, it’s important to follow food safety guidelines:
- Wash hands and all cooking surfaces after handling raw eggs or chicken.
- Do not allow raw egg or chicken juices to touch or contaminate other foods.
- Cook egg and chicken mixtures thoroughly until the internal temperature reaches 165°F.
If these precautions are taken, then it is perfectly fine to combine raw eggs and raw chicken in recipes. Here are some examples of recipes that mix eggs and chicken:
- Chicken salad with hard boiled eggs
- Chicken fried steak with egg batter coating
- Casseroles or stratas with eggs and cooked chicken pieces
- Stir fries with beaten eggs and cooked chicken strips
Safe Ways to Mix Eggs and Chicken
When mixing eggs and chicken, it’s safest to use cooked chicken or eggs that have been pasteurized. Here are some safe methods:
Using Pasteurized Eggs
Pasteurized shell eggs or egg products eliminate the risk of Salmonella. You can purchase pasteurized liquid eggs or egg whites to safely add to raw chicken mixtures. Some grocery stores also carry pasteurized in-shell eggs.
Pre-Cooking the Chicken
Fully cook chicken pieces, shreds or strips before adding raw eggs. The high temperature from cooking will kill any bacteria on the chicken. Make sure the chicken reaches an internal temperature of 165°F before adding to raw egg ingredients.
Cooking the Mixture Thoroughly
If you are mixing raw chicken and raw eggs such as in a casserole or meatballs, it is essential that the final dish reaches an internal temperature of 165°F. Use a food thermometer to confirm the center has reached a safe final temperature before eating.
How Temperature Control Prevents Bacterial Growth
Proper cooking and refrigeration temperatures are important when handling eggs and chicken to prevent foodborne illness. Here is an overview of safe temperature zones:
| Temperature Danger Zone | Description |
|---|---|
| 40°F to 140°F | The range in which bacteria can rapidly multiply. Avoid leaving eggs or chicken in this zone for more than 2 hours total. |
| Below 40°F | Refrigerator temperature that slows bacteria growth. Store eggs and raw chicken at or below 40°F. |
| 165°F + | Minimum safe cooking temperature to destroy bacteria. Cook egg and chicken dishes to 165°F internally. |
Keeping food out of the 40°F to 140°F “danger zone” is key to preventing illness. Refrigerate promptly after cooking and do not leave egg or chicken mixtures at room temperature for extended periods.
Tips for Safely Mixing Eggs and Chicken
Follow these tips when combining eggs and chicken in recipes:
Only Use Fresh Ingredients
Make sure eggs and chicken are not expired. Do not use eggs or chicken that have been sitting in the refrigerator for over a week.
Wash Hands Frequently
Wash hands with soap and warm water after cracking raw eggs, touching raw chicken, and before handling other ingredients.
Clean Surfaces and Equipment
Sanitize countertops, cutting boards, utensils, bowls, and appliances that have touched raw chicken or eggs before reuse.
Store and Handle Separately
Keep raw eggs and chicken sealed in separate containers in the refrigerator. Never store them uncovered together.
Cook Thoroughly
Use a food thermometer to verify egg and chicken mixtures like casseroles reach 165°F in the center before serving.
Foods to Avoid Giving Young Children
Children under the age of 5 are at higher risk of foodborne illness. It’s best to avoid giving the following foods to young kids until older:
- Raw or undercooked eggs
- Foods with raw eggs like homemade caesar dressing or cookie dough
- Undercooked chicken
Pasteurized eggs can be used safely when cooking for young children. And always cook chicken thoroughly to 165°F until a child is older.
Signs of Salmonella Poisoning
If proper handling guidelines are not followed when mixing eggs and chicken, salmonella poisoning can occur. Here are the most common signs and symptoms:
- Stomach cramps
- Fever
- Diarrhea
- Nausea and vomiting
- Headaches
Symptoms usually begin 6 hours to 6 days after exposure and last 4 to 7 days. See a doctor if you experience these intestinal issues after eating eggs or chicken.
Conclusion
In summary, it is perfectly safe to combine eggs and chicken when cooking if proper food safety precautions are followed. Only use fresh ingredients, cook the mixture thoroughly, avoid cross-contamination, and refrigerate promptly. Following basic guidelines for handling raw eggs and poultry can prevent the spread of bacteria when mixing the two together.