More than 200 million eggs have been recalled due to possible salmonella contamination in America's largest egg recall since 2010.
But with the average American each consuming more than 274 eggs a year, how can you stay safe?
Chef Frank Proto of the Institute of Culinary Education in Manhattan showed Inside Edition how to make sure your eggs are safe to eat.
First, make sure your eggs are well-done and the yolks are not runny, he said.
Raw or uncooked eggs should not be eaten unless they're pasteurized, according to the Centers for Disease Control and Prevention.
Hard-boiled eggs need to cook for at least 12 minutes and should be consumed while they're still hot.
In addition, Proto said some refrigerators are not kept cold enough. All eggs need to be refrigerated at 40 degrees or cooler to keep unwanted bacteria from growing, according to the CDC.
To check if an egg is fresh and safe to eat, he suggests the water test. If it sinks to the bottom of a bowl of water, it is fresh; if it begins to float, it is not.
The potentially affected eggs, which have all originated from a farm in North Carolina, were recalled after 22 illnesses were reported in connection with the eggs, according to the FDA.
They were sold in different stores, including Walmart and Food Lion, in nine states: Colorado, Florida, New Jersey, New York, North Carolina, Pennsylvania, South Carolina, Virginia and West Virginia.
People infected with Salmonella may experience fever, diarrhea, nausea, vomiting and abdominal pain, the FDA said.
To check if your eggs are affected by the recall, look for the carton number. They should be labeled with the plant number P-1065, with packing dates ranging from 011 through 102.
The eggs were sold to restaurants and in supermarkets under multiple brand names, including:
For more information, check out the FDA's recall notice.