Scrambled eggs, omelettes and frittatas: Cook until the eggs are thickened and no visible liquid egg remains. Fried eggs: To cook both sides and increase the temperature the eggs reach, cook slowly and either baste the eggs, cover the pan with a lid or turn the eggs. Cook until the whites are completely set and yolks begin to thicken but are not hard. Soft-cooked eggs: Bring eggs and water to a full, rolling boil. Turn off the heat, cover the pan and let the eggs sit in the hot water about 4 to 5 minutes. Poached eggs: Cook in gently simmering water until the whites are completely set and the yolks begin to thicken but are not hard, about 3 to 5 minutes. Avoid precooking and reheating. Baked goods, hard-cooked eggs: These will easily reach internal temperatures of more than 70℃ when they are done. Note, though, that while Salmonella are destroyed when hard-cooked eggs are properly prepared, hard-cooked eggs can spoil more quickly than raw eggs. After cooking, cool hard-cooked eggs quickly under running cold water or in ice water. Avoid allowing eggs to stand in stagnant water. Refrigerate hard-cooked eggs in their shells promptly after cooling and use them within 1 week.