Poached egg cups are often lubricated with butter in order to effect easy removal of the cooked egg, although non-stick egg poachers are also available. The result is very similar to the traditional coddled egg, although these steamed eggs are often cooked for longer, and hence are firmer. Eggs so prepared are often served on buttered toast. Poached eggs are used in the traditional American breakfast/brunch dish Eggs Benedict. Poached eggs are the basis for many dishes in Louisiana Creole cuisine, such as Eggs Sardou, Eggs Portuguese, Eggs Hussarde and Eggs St. Charles. Creole poached egg dishes are typically served for brunches.
Pasteurized eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly." The primary risk associated with eggs is food-borne illness caused by "Salmonella enteritidis" bacteria. "Salmonella enteritidis" is a dangerous bacterium that can be transferred to humans through ingestion of raw or undercooked eggs. Nearly four out of five "Salmonella"-related foodborne illness cases share a common vehicle: raw or undercooked shell eggs. Salmonellosis, the illness that a "Salmonella" infection causes, is characterized by nausea, vomiting, abdominal cramps, diarrhea, fever, and headache. The onset of its symptoms begins between six hours and 72 hours after the consumption of food