Keep refrigerated. Do not freeze. Keep eggs refrigerated at 40 degrees F or lower until you use them. Be sure your hands, utensils and countertops are clean before preparing any food. Cook eggs until the white is set and the yolk is firm. Keep hot foods hot (above 140 degrees F) and cold food cold (below 40 degrees F). Safe handling instructions: To prevent illness from bacteria keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.