Egg FAQ - Cooking and Baking With Eggs

LAND O LAKES® All-Natural Eggs are subject to stringent food safety and quality assurance programs. For starters, a premium, whole-grain feed rich in corn and soy protein is provided to each production facility for the hens. Additional safety measures include:

• Hens are vaccinated three times early in life for prevention of Salmonella.
• All baby chicks housed in the farms are checked for Salmonella enteritidis upon arrival and again multiple times throughout their lives.
• Hens are fed a premium whole grain diet rich in corn and soy protein that contains no animal by-products, hormones or antibiotics.
• We only choose eggs that are laid by hens in the prime of their egg-laying cycle.Grading plants that process Land O Lakes® Eggs are SQF (Safe Quality Food) certified.
• Land O Lakes® Eggs are graded under the supervision of a licensed USDA egg grader.
• As soon as possible after collection, eggs are carefully transferred and stored under refrigeration as required by state and federal law in clean, refrigerated locations.
• Eggs are transported in a sanitary manner that prevents breakage and contamination.
• Procedures and systems in place to ensure that our farms and equipment are kept clean and in good repair.
• All egg farms maintain a comprehensive biosecurity program.
• USDA inspects shell egg processing facilities quarterly for compliance with the USDA Grade Labeling Program.
• All farm personnel receive annual training in biosecurity and food safety.
• All farms comply with the United Egg Producers Animal Care Certification guidelines.

Candling is the process of using light to determine the quality of an egg. Automated mass-scanning equipment is used to look for eggs with cracked shells, interior defects, and checks in the shell (cracks too small to see.) The eggs travel along a conveyor belt and pass over a light source where the defects become visible. We use this process to prevent defective eggs from reaching our consumers, as well as electronic check detectors to identify cracked shells.

We only use eggs from hens in the prime of their egg-laying cycle to ensure the highest-quality eggs possible. For our All-Natural layers, we use hens between the ages of 28 to 60 weeks during the first production cycle. For our Cage-Free and Organic layers, we use hens between 28 and 70 weeks (provided that the overall quality of the eggs meets Grade A and other quality standards).

The special, all-natural diet required for all-natural eggs is more expensive than the feed ration used for regular egg production. This diet gives the eggs a darker and richer-tasting yolk. Our strong quality control program provides our customers with the same consistent, high-quality product they’ve come to expect from us.

If Land O Lakes® All-Natural Eggs have been purchased before the expiration date and are stored properly, they may be safely used for three to five weeks from the date of purchase. To help preserve the quality of your eggs, store them in the carton in the coldest part of the refrigerator, not on the door. Open storage on the door increases the chance of cracks with repeated opening and closing of the door. This creates a higher risk for introducing contamination inside the egg. Also, any egg that looks or smells odd should not be used.

We can assure freshness of the eggs up to the date on the carton when the eggs are stored at or below 45° F.

Traceability is a key component to egg safety, and we are at the forefront of the industry in this area. We trace the entire life cycle of every hen, including what they’ve had to eat and drink, where they’ve lived, air quality and veterinary care. This helps us ensure that all laying hens receive proper nutrition and care. After all, a healthy hen lays healthy eggs!

Moreover, if there was ever a need to trace bird feed or shell eggs, our systems are set up to promptly tell retailers exactly which flocks produced the eggs, and the feed provided to each bird.

In addition, we stage mock egg recalls each year, just to make sure that all systems are in place in case of a real egg recall.

Some basic egg safety tips are as follows: 

• Purchase clean eggs in the shell. Make sure they are not cracked or broken.
• Purchase eggs within the "Best Before" date stamped on the carton. 
• Store eggs in their purchased carton on a refrigerator shelf, not on the refrigerator door egg-keeper. 
• Open storage increases the chance of eggs cracking, increasing the risk for introducing contamination inside the egg. 
• Keep eggs refrigerated between 33 and 45◦F (do not freeze). 
• Take eggs out of refrigerator only for immediate use. 
• Discard any eggs left at room temperature longer than 1 hour. 
• Cook eggs thoroughly until both the white and yolk are firm.

For more information on proper handling and preparation of eggs and answers to other frequently asked questions, visit:

www.eggsafety.org 

http://www.aeb.org/foodservice-professionals/egg-safety

http://www.aeb.org/images/website/documents/foodservice-professionals/egg-safety/general-egg-handling.pdf

We offer four varieties of eggs: All-Natural; All-Natural Eggs with 160mg ALA Omega-3; Cage-Free; and Organic.

Land O Lakes® All-Natural Eggs are laid by hens fed a special, premium, whole grain diet consisting of primarily whole ground corn and soybean meal. The vegetarian feed contains no chemicals, preservatives, additives, hormones, or antibiotics. No animal fats or animal by-products are added to boost energy intake, which is typical and more cost effective in the production of ordinary supermarket eggs.

The special diet provides a darker, richer-tasting yolk. The formula of the feed is proprietary. Artificial color additives are not permitted in chicken feed. Our feed is purchased domestically.

Land O Lakes® All-Natural Eggs with 160mg ALA Omega 3 provide a good source of ALA Omega-3 fatty acids (10% of the daily recommended intake). These hens are fed a premium, all-vegetable whole-grain diet rich in corn and soy protein – with no animal fat, animal by-products, or added hormones. This feed ration also contains flax seed, resulting in an egg enriched with higher levels of ALA Omega-3. The Omega-3 fatty acids are all found in the yolk of the egg. The hens are not fed any fish oils, which ensures a pure, delicious taste.

Land O Lakes® Cage-Free Eggs are produced by hens housed in a protected area where they are free to roam, perch, scratch and nest. They are fed a premium, all-vegetable whole-grain diet rich in corn and soy protein, with NO animal fat, animal by-products, or added hormones.

All Land O Lakes® Cage-Free Eggs come from farms that are third-party certified under either the American Humane Certification Program (www.americanhumane.org) or the Humane Farm Animal Care Program (www.certifiedhumane.org), or both.

What’s more, Land O Lakes® Cage-Free Eggs bear the USDA Quality Shield on the label. Our participation in this voluntary program provides independent quality evaluation and includes verification that the product placed in the cartons of Land O Lakes® Cage-Free Eggs are, in fact, cage-free eggs.

Land O Lakes® Organic Eggs are produced by cage-free hens with access to the outdoors that are fed a premium diet that is not only all-natural and vegetarian, but also 100% USDA-Certified Organic – consisting of grains produced free of the use of chemicals, pesticides, irradiation, genetic engineering, sewage sludge, animal byproducts, fungicides, herbicides or commercial fertilizers. There are no oyster shells in the feed. No commercial laying hen rations ever contain hormones. Both the ration and the feeding practices are audited by independent organizations accredited by the U.S. Department of Agriculture to ensure compliance with organic standards.

Due to higher production costs and lower volume per farm, organic eggs are more expensive than eggs from hens fed conventional feed. The nutrient content of eggs is not affected by whether or not the ration is organic.

Beginning at the actual moment of hatching, all chicks designated for organic egg production must be and remain in compliance with the USDA-certified organic methods of production, including being fed certified organic feed until they are no longer used for the production of organic eggs. Eggs bearing this emblem must meet the standards of the agriculture department’s organic program.

No. Organic Eggs are required to be laid by cage-free hens – so ALL Organic Eggs are also Cage-Free Eggs; however, cage-free hens are not always fed Organic-certified feed, so not all Cage-Free Eggs are also Organic.

Yes. Organic Eggs are required to be laid by cage-free hens – so ALL Organic Eggs are also Cage-Free Eggs.

True free-range eggs are those produced by hens raised outdoors or that have daily access to the outdoors, unless there is a health risk present. Due to seasonal conditions, few hens are actually raised outdoors. Due to higher production costs and lower volume per farm, free-range eggs are generally more expensive. The nutrient content of eggs is not affected by whether hens are raised free-range or in floor or cage operations. There are no regulations related to the duration or the quality of the access to the outdoors.

Land O Lakes® Cage-Free Eggs and Land O Lakes® Organic Eggs are produced by hens housed in a protected area with access to the outdoors where they are free to roam, perch, scratch and nest as long as weather conditions permit.

The thicker, denser, and more solid the yolk, the higher-quality the egg. Usually a fresher egg will have a thicker yolk, as the yolk “flattens” with age. Because our hens eat a higher-quality diet than the hens laying regular eggs, these eggs can feature a denser (and more yellow) yolk.

The egg yolk accounts for one-third of the egg’s weight; all of the fat; any fatty acids, (such as omega-3); about half the protein; most of the vitamins (including A, B12 and E), and all of the antioxidants (including lutein). Because the yolk contains all of the fat, and fat is higher in calories per gram than protein or carbohydrates, the yolk also has most of the calories—76%.

100% of the egg's vitamin A, vitamin D and vitamin E are in the yolk. Egg yolks are one of the few foods naturally containing vitamin D.

The yolk also contains more phosphorus, manganese, iron, iodine, copper, and calcium than the white, and it contains all of the zinc. The yolk of a Large egg contains about 59 calories.

The color of an egg yolk depends upon the hen’s diet. The proprietary feed that hens laying Land O Lakes® Eggs consume results in a yolk that is rich-tasting and darker in color than regular eggs. The normal yellow or yellow-orange color of an egg is due to xanthophylls, which are carotenoid pigments derived from the premium vegetarian feed the hens eat. Artificial color additives are not permitted in eggs.

The United States Department of Agriculture (USDA) provides quality assurance standards for egg production, as well as guidelines for egg size (Jumbo, Extra-Large, Large etc.) and grade (“A” vs. “AA”). There are many packaged eggs that carry a “Grade A” or “Grade AA” statement, but use of the USDA shield indicates a voluntary commitment to subscribe to the strict quality standards of the USDA. This shield is found on only about 35% of the eggs in the market. Although not required, and certainly more expensive, Land O Lakes® Eggs have been independently audited by in-house USDA inspectors in each of our production facilities as part of a full-time quality assurance program. USDA also audits cage-free egg producers at least once a year to verify that cage-free production claims are true. The USDA grade shield on the carton means that the eggs were graded for quality and checked for weight under the supervision of a trained USDA grader.

Land O Lakes® Organic Eggs are certified by an independent certifying agency that is accredited by the USDA. Eggs that are labeled “organic” and have the USDA Organic seal on the carton were produced in accordance with the USDA National Organic Program standards. The USDA Organic seal on the carton assures consumers that this product meets the consistent, uniform standards developed by the USDA for organically produced agriculture. For more information visit the USDA website at http://www.ams.usda.gov/nop/Consumers/brochure.html.

Egg sizes are established by the USDA. The size of an egg relates to the minimum required net weight per dozen eggs, not the dimensions of an egg or how big it looks. Some eggs in the carton may look slightly larger or smaller than the rest, but it is the total weight of the dozen that puts them into the sizes of Jumbo to Peewee. As a general rule, older hens lay larger eggs.

Automatic weighing equipment is utilized in packing to ensure that each egg meets at least the minimum weight standard or more. Some consumers feel that eggs are smaller today. However, egg “size” classifications (based on weight) have remained unchanged for decades.

There are three consumer grades for eggs: U.S. Grade AA, A, and B. The grade is determined by the interior quality of the egg and the appearance and condition of the egg shell. Eggs of any quality grade may differ in weight (size).

U.S. Grade AA eggs have whites that are thick and firm; yolks that are high, round, and practically free from defects; and clean, unbroken shells. Grade AA and Grade A eggs are best for frying and poaching where appearance is important.

U.S. Grade A eggs have characteristics of Grade AA eggs except that the whites are "reasonably" firm. This is the quality most often sold in stores.

U.S. Grade B eggs have whites that may be thinner and yolks that may be wider and flatter than eggs of higher grades. The shells must be unbroken, but may show slight stains. This quality is seldom found in retail stores because they are usually used to make liquid, frozen, and dried egg products. Land O Lakes® Eggs are available in both A and AA grades; however, all of our eggs meet the higher-quality AA standards.

An Independent Scientific Advisory Committee comprised of USDA officials, academics, scientists and humane association members began meeting in 1999 for the purpose of reviewing the industry practices and, ultimately, making recommendations to the industry, if needed. It is from these scientific recommendations that The United Egg Producers (UEP) wrote a set of industry guidelines entitled “Animal Husbandry Guidelines for U.S. Egg Laying Flocks.” We voluntarily adopted these guidelines for all egg production, which have evolved into a certification program called “Animal Care Certified.” Use of the logo on packaging identifies that the eggs were produced by companies implementing UEP’s Animal Husbandry Guidelines.

All farms and facilities involved in the production of Land O Lakes® All-Natural Eggs meet the Animal Care Certification Guidelines endorsed by the Food Marketing Institute (FMI) and the National Council of Chain Restaurants (NCCR). This program provides guidelines for proper animal care, which is necessary to maintain efficient egg production. For more information, please visit the following website: http://www.animalcarecertified.com.

Yes - all Land O Lakes® All-Natural Eggs have been certified as Kosher by the Orthodox Union, and all plants where Land O Lakes® Eggs are packaged have been inspected and approved by the Orthodox Union.

Land O Lakes® All-Natural Eggs are not pasteurized. This term is regulated by the FDA and refers to eggs heated to temperatures just below the coagulation point to destroy pathogens. Pasteurized eggs are recommended for recipes that call for raw eggs or for people susceptible to illness who prefer runny eggs.

We use two kinds of packaging for our eggs: clear plastic and molded fiber (sometimes called pulp).

The plastic cartons contain 100% recycled PETE plastic. None of the plastic waste is thrown away during the manufacturing process, as the plastic scrap is ground up to be recycled. PETE plastic is used by most soft drink bottling companies, meaning that the egg cartons may be accepted in municipal recycling programs. PETE 1 plastic is used for plastic bottles (soft drinks, water, juice, sport drinks, beer, mouthwash, catsup and salad dressing), jars (peanut butter, jelly, jam, and pickles), ovenable film and microwavable food trays. If you turn the carton upside down, one of the bottom cells will have the recycled “triangle” imprint. The recycling number is 1. These cartons have been recycled from plastic soda bottles. They can be recycled again at any place that accepts plastic soda bottles.

The difference between brown- and white-shelled eggs is the breed of hen. Breeds with white earlobes lay white eggs, while breeds with red earlobes lay brown eggs. Both white and brown eggs have the same nutritional qualities.

This is a genetic occurrence in the chickens which lay brown eggs. The spot is usually the size of a pin head. Approximately 50% of the eggs will have more than one spot. According to USDA standards, if the spot is 1/8” or smaller, it is acceptable. The spots are a result of the protein coagulating or “clumping” together. It is not a food safety issue.

The air cell is the empty space usually found at the large end of the egg. It increases or gets larger with age.

They are caused by the rupture of a blood vessel on the yolk surface during the formation of the egg. It is NOT a fertilized egg. This often occurs in young chickens just starting to lay eggs. There are plant and USDA inspectors who spot check the eggs, but occasionally a few eggs may escape detection. As an egg ages, water moves from the albumen into the yolk, diluting the blood spot. So, a visible blood spot actually indicates a fresh egg. These eggs may be used—the spot may be removed with the tip of a knife.

Blood spots are found more commonly in brown eggs because the genetics of the brown bird predisposes them to lay more eggs with blood spots. Also, during the candling process, the brown shell of the egg appears to have a red tinge, which makes the task of looking for a red spot behind it more difficult.

These strands are called Chalazae. They anchor the yolk in the center of the egg and act as a shock absorber for the yolk so that it doesn’t break.

They are composed of nutritious egg albumen (protein) and do not indicate contamination. The more prominent the chalazae, the fresher the egg.

The strands do not interfere with cooking or the beating of the white—it is not necessary to remove them, though you may want to strain them for a custard or pudding recipes. They are neither imperfections nor beginning embryos and are completely safe to eat.

Eggs are an important contributor to the nutritional quality of the American diet. Eggs are high in protein and vitamins, but low in calories and carbohydrates. Eggs are naturally nutrient-dense, meaning they have a high proportion of nutrients to calories: one large egg has only 75 calories but provides 13 essential nutrients – including 6 grams of protein! Eggs are an excellent source of choline and a good source of riboflavin. Many of an egg’s incredible nutrients are found in the egg yolk, including folate, lutein, zeaxanthin and vitamin D. Plus, egg protein has just the right mix of essential amino acids needed by humans to build tissues.

Because they are so nutrient-dense, eggs are a great source of nutrition for people of all ages, and deserve to be part of everyone's diet.

The high-quality protein in eggs makes a valuable contribution to muscle strength, provides a source of sustained energy and promotes satiety. A large egg contains 6g of high-quality protein that provides all of the essential amino acids our bodies need to build and maintain muscle mass. The quality of the egg protein is so high that scientists frequently use eggs as the standard for evaluating the protein quality of other foods.

ALL of the cholesterol in an egg is found in the egg yolk. There is no cholesterol in the egg white. Recent USDA testing indicates that a large egg contains 185mg of cholesterol. Considering that blood cholesterol is dependent on more than dietary cholesterol, scientists agree that eggs can be part of a healthy diet.

Choline is an essential nutrient believed to contribute to many of life’s most basic functions, from the functioning of the body’s cells to the transportation of nutrients throughout the body. It is believed to be especially important for pregnant and breastfeeding women because it aids brain and memory development in the fetus and newborn infant. Choline is found in foods such as beef and chicken liver, egg yolk, soybeans, beef, milk and peanuts. One egg contains 125 milligrams of choline—just over 20% of the recommended Daily Value—an excellent source of choline.

Egg yolks contain lutein, a carotenoid antioxidant that supports eye health and is reported to have broader health benefits. Land O Lakes® Eggs contain between 185 and 200 micro grams of lutein per egg vs. regular eggs, which contain between 150-220 micro grams of lutein, depending on the ingredients used in the hens’ diets.

Omega-3 fatty acids (also known as n-3 fatty acids) are polyunsaturated fatty acids that are essential nutrients for health. We need omega-3 fatty acids for numerous normal body functions, such as controlling blood clotting and building cell membranes in the brain, and since our bodies cannot make omega-3 fats, we must get them through food. Omega-3 fatty acids are also associated with many health benefits, including protection against heart disease and possibly stroke. New studies are identifying potential benefits for a wide range of conditions including cancer, inflammatory bowel disease, and other autoimmune diseases such as lupus and rheumatoid arthritis.

There are two major types of omega-3 fatty acids in our diets: short-chain and long-chain. The short-chain type is alpha-linolenic acid (ALA), which is found in some vegetable oils, such as soybean, rapeseed (canola), and flaxseed, and in walnuts. ALA is also found in some green vegetables, such as Brussels sprouts, kale, spinach, and salad greens. The long-chain types, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are found in fatty fish. The body partially converts ALA to EPA and DHA.

Land O Lakes® All-Natural Eggs with 160mg ALA Omega 3 provide a good source of ALA Omega-3 fatty acids (10% of the daily recommended intake). These hens are fed a premium, all-vegetable whole-grain diet rich in corn and soy protein – with no animal fat, animal by-products, or added hormones. This feed ration also contains flax seed, resulting in an egg enriched with higher levels of ALA Omega-3. The Omega-3 fatty acids are all found in the yolk of the egg. The hens are not fed any fish oils, which ensures a pure, delicious taste.

For more information on the health benefits of Omega-3 fatty acids, please click on the following link: http://www.hsph.harvard.edu/nutritionsource/questions/omega-3/index.html

The recommended process for cracking an egg is as follows: 

1. Wash your hands with soap, and rinse well. 
2. Eggs should always be broken separately into a container, and not dropped one onto another, as one bad one would then spoil the rest. 
3. To break an egg, tap the egg (gently) on a flat surface until there is a small dent. 
4. Then put the dent downwards and with your two thumbs in opposite sides of the dent pull the shells apart gently. 
5.  Discard the egg shell.

Recipes calling for eggs are tested in our Test Kitchens using Large eggs.

Although any size egg may be used for frying, scrambling, cooking in the shell or poaching, most recipes for baked dishes, such as custards and cakes, are based on the use of Large eggs. To substitute another size, use the following chart:

Size Equivalents:

To Make 1 Cup:

Do not separate eggs by passing the egg yolk back and forth from shell half to shell half. Bacteria are so very tiny that even after washing and sanitizing, it’s possible that some bacteria may remain in the shell’s pores. The shell might also become contaminated from other sources. Use an inexpensive egg separator or a funnel when you separate eggs to help prevent introducing bacteria. Use a clean utensil to remove any bits of eggshell that fall into an egg mixture. Also, avoid using eggshells to measure other foods.

To avoid a harmless, but unsightly, greenish ring around hard-cooked yolks, avoid overcooking, and cool the eggs quickly after cooking by running cold water over them or placing them in ice water until they’ve completely cooled. The ring is caused by sulfur and iron compounds naturally reacting at the surface of the yolk. It’s usually brought on by overcooking or a high amount of iron in the cooking water. Once the eggs have cooled, refrigerate them in their shells until use.

The following tips for hard-cooking eggs will yield the best results:

• Place eggs in a single layer in a saucepan. Add enough water to come at least 1 inch above the eggs. 
• Cover and quickly bring just to boiling. Turn off heat. If necessary, remove the pan from the burner to prevent further boiling. 
• Let the eggs stand, covered, in the hot water about 15 minutes for Large eggs (about 12 minutes for Medium, about 18 for Extra-Large). 
• Immediately run cold water over the eggs or place them in ice water until they’re completely cooled. 
• Unfortunately, it’s almost impossible to cook eggs to this stage at altitudes above 10,000 feet.

Whether hard- or soft-cooked, this method is often incorrectly called boiled eggs. Although the cooking water must come to a boil, more tender, less rubbery eggs without a green ring around the yolk are produced, and less breakage occurs, when the heat is turned off or the pan removed from the burner, allowing the eggs to cook gently in hot water. This method is also more energy-efficient and is food safe.

Very fresh eggs may be difficult to peel. The fresher the eggs, the more the shell membranes cling tenaciously to the shells. Though many techniques to make peeling easier have been tried, the simplest method is to buy and refrigerate eggs a week to ten days in advance of hard cooking. This brief “breather” allows the eggs to take in air which helps separate the membranes from the shell. Before peeling, it’s important to crackle the shells until they have a fine network of lines all over. Eggshells usually come off much more readily, without tearing the whites, when they’re in small pieces rather than large chunks. As the egg ages, it loses carbon dioxide and water and takes in air, causing the shell membranes to shrink away from the shell.

See above answer.

Hard-cooked eggs should be used within one week. Hard-cooked eggs out of the shell should be used immediately.

When microwaving eggs, you need to use an egg that has been broken out of its shell in order to prevent it from exploding in the microwave. Microwaves heat so quickly that steam builds up faster than an egg can “exhale” it though its pores, and the steam bursts through the shell. For the same reason, when microwaving, always prick the yolk of an unbeaten egg with the tip of a knife or a wooden pick. The vent you create allows the steam to escape safely.

There are several delicious ways to prepare eggs for breakfast. Here are some of the simplest:

Scrambled Eggs – To make scrambled eggs, determine the number of eggs to use. Break eggs and place into a bowl. For each egg used, add 1 tablespoon water. Whisk eggs and water until well mixed. Cook over medium heat, gently lifting and stirring slightly with spatula to allow uncooked portion to flow underneath, until almost set (2 to 4 minutes).

Hard-cooked Eggs – As the egg is heated, the air inside the egg expands and begins to escape through the tiny pores in the shell as tiny bubbles. Sometimes this force is strong enough to crack the egg. To prevent this, people create a safety vent by sticking a pin through the broad end of the egg before the egg is cooked.

Soft-cooked Eggs – To soft-cook eggs, place eggs in a single layer in a saucepan. Add enough water to come at least one inch above eggs. Cover. Quickly bring just to a boil. Turn off heat. Remove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water for about 4 to 5 minutes. Immediately run cold water over the eggs or place them in ice water until completely cooled.

Fried Eggs – For 1 to 2 eggs, heat 1 to 2 teaspoons of butter in a small skillet over medium-high heat. Break and slip eggs into pan. Immediately reduce heat to low. Cook slowly until the whites are completely set and the yolks begin to thicken, but are not hard. Cover pan tightly; spoon butter over eggs or turn eggs to cook both sides.

Poached Eggs – In a saucepan or deep omelet pan, bring two to three inches of water to boiling. Reduce the heat to keep the water gently simmering. Break cold eggs, one at a time, into a custard cup or saucer. Hold the dish close to the water’s surface and slip the eggs, one at a time, into the water. Cook until the white and the yolk are firm. Lift out the eggs using a slotted spoon. Drain the eggs in the slotted spoon or on paper towels. Trim any rough edges, if you like.

Cook until the egg mixture reaches 160°F or higher. The mixture will be thick enough to coat a metal spoon with a thin film. After cooking, cool quickly by setting the pan in ice or cold water and stirring for a few minutes. Cover and refrigerate.

Heat the oven to 350° F. Spread a 3-egg-white meringue over the top of a hot, fully-cooked pie filling. Bake until the meringue reaches 160°F. Bake meringues using more egg whites at 325°F (or a lower temperature) until a thermometer shows 160°F. Store pie in refrigerator.