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 U.S. Department of Agriculture rules. They also do not allow any egg products to be sold without going through the process of pasteurization. They also do not recommend eating shell eggs that are raw or undercooked due to the possibility that Salmonella bacteria may be present. Because of the risk of food-borne illness caused by "Salmonella" bacteria that may be present in raw eggs, the U.S. Department of Agriculture requires a safe-handling advisory statement on all packages of raw shell eggs that are not treated to destroy "Salmonella" as follows: "Safe Handling Instructions: To prevent illness from bacteria: Keep eggs