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 California, Iowa, Michigan, Wisconsin and Illinois have adopted the most recent FDA Food Code, in which pasteurized shell eggs shall be substituted for raw eggs to at-risk groups.” The FDA Food Code exempts pasteurized shell eggs from the definition of "time/temperature control for safe food.” requirement to carry a safe handling advisory statement. The U.S. Department of Agriculture also states, “In-shell pasteurized eggs may be used safely without cooking.” Pasteurized eggs Pasteurized eggs are eggs that have been pasteurized in order to reduce the risk of food-borne illness in dishes that are not cooked or are only lightly cooked. They