2Eggs; Eggs almost always contain salmonella,” says Kantha Shelke, PhD, a food scientist and principal of Corvus Blue LLC, a food science and research firm. Some methods used to cook eggs require gentle heat for a short duration of time, which may not kill the bacteria. (Any method that results in a runny yolk.) Leaving them at room temperature for any length of time is a recipe for those bacteria to multiply to harmful levels. Plus, eggs always taste better fresh and don’t take too long to scramble, so they’re probably not a food you want to save for later.
