Eating undercooked or raw eggs is a common source of foodborne illness, primarily due to Salmonella Enteritidis. This bacteria can exist on the shell or inside the egg itself. Symptoms of infection include diarrhea, fever, abdominal cramps, and vomiting, typically appearing 6 to 72 hours after consumption. While many healthy adults may recover without treatment, the risk is severe for high-risk groups like the elderly or infants. To minimize risk, the USDA recommends cooking eggs until both the yolk and white are firm. If a recipe requires raw or lightly cooked eggs (such as Caesar dressing, hollandaise sauce, or tiramisu), it is strongly recommended to use pasteurized egg products. Pasteurization involves heating the eggs to a specific temperature that kills bacteria without cooking the egg. Always store eggs in the refrigerator at 40°F (4°C) or below and discard any cracked or dirty eggs.