Spinach and Egg Rice Soup with Sriracha and Lemon

Cooking Temperature

• Eggs must reach adequate heat to set whites while maintaining runny yolks. Cook covered for 3-4 minutes until whites are fully set. Undercooked eggs pose salmonella risk.

• Bring all soup components to a rolling boil before adding eggs to ensure the broth reaches 165°F (74°C) throughout. Use a food thermometer to verify.

High Risk Population

• This recipe features runny egg yolks which may not be suitable for pregnant individuals, elderly, young children, or immunocompromised persons. Consider fully cooking eggs for these populations.

Cross Contamination

• Wash hands, utensils, and surfaces thoroughly after handling raw eggs. Use separate cutting boards for raw eggs and ready-to-eat ingredients.

Storage

• If storing leftovers, fully cook any remaining eggs before refrigerating. Consume within 3-4 days when kept at 40°F or below. Reheat soup to 165°F throughout.

Allergen Warning

• Check chicken broth and sriracha labels for potential gluten, fish, or soy allergens as these vary by brand.

Handling

• Crack eggs individually into a small bowl before adding to soup wells to avoid shell contamination. Remove any shell fragments immediately.