Keep in mind that you should avoid eating foods that contain raw eggs. Eggs should be cooked until both the yolk and white are firm; scrambled eggs should not be runny. Cook casseroles and other dishes that contain eggs until they register 160 degrees F on a food thermometer. If you have a recipe that calls for the eggs to be raw or undercooked (such as Caesar salads and homemade ice cream), use shell eggs that are clearly labelled as having been pasteurised to destroy salmonella; these are available at some retailers. Or use a widely available pasteurised egg product. If you have a recipe that calls for egg whites to be raw or undercooked, use pasteurised dried egg whites or pasteurised refrigerated liquid egg whites.