Headline writers across the U.S. have been increasing their egg-related pun usage as coverage continues. According to headlines, many seem to be scrambling (yes, most had the same joke).

Here are some of the select words over the past 24 hours.

Foodservice reactions (from AP):
"If someone asks for eggs over-easy, what do you do, put a skull and crossbones on their table?" said Louis Tricoli, who owns three Wisconsin restaurants with his family, including one where nearly two dozen people were sickened in late June after likely eating the now-recalled eggs. "Undercooked beef, undercooked pork, chicken, eggs, anything you ask to be undercooked, it’s at your own risk."

At Atlanta’s West Egg Cafe, business was brisk last weekend when customers chowed through nearly 2,900 eggs over the course of three days. Still, some diners made sure to ask whether the eggs were safe, said Chef Patric Bell. The restaurant’s eggs weren’t affected by the recall and he said so far no one was changing their breakfast orders. "If I couldn’t get eggs that were safe, I wouldn’t serve them at all," he said.

Safe is like a guarantee of risk-free, and raw/undercooked eggs are not — data shows that Salmonella Enteriditis is in or on 1 in 20,000 eggs in the U.S.. There is always a risk.

The harmful bacteria typically contaminate one out of every 10,000 to 20,000 eggs. That risk is always there for people who like eggs that aren’t cooked until the yolks are solid, said Benjamin Chapman, an assistant professor specializing in food safety at North Carolina State University. "It’s difficult to say if the risk is any different than it was two weeks ago or two years ago."

Food safety decisions are based on risk/benefit trade offs; and safety means a lot of things to folks (from AP):

The recall isn’t enough to scare off Charles Mettler, who ordered an eggs Benedict on Tuesday when he stopped by Drake Diner’s in Des Moines, Iowa. "I’m probably more worried about the Hollandaise sauce as far as cholesterol." Mettler said.

Risks aren’t just from undercooking or temperature abuse– cross-contamination is also a potential route to contaminate non-egg containing dishes (from the syndicated HealthDay):

During food preparation, take precautions by thoroughly washing your hands, countertops and utensils after handling raw eggs. "When you crack an egg, a little egg juice will usually get on your hands or countertop. You want to make sure you’ve washed that before you accidentally lay your toast on it," Chapman said.

An example of a restaurant operator evaluating risk/benefit of using eggs that were included in the recall, even with control measures such as cooking (from AP):

When Peggy Bevan, owner of the Egg Shell of Cherry Creek breakfast cafe in Denver , learned that the egg recall had expanded to Colorado, it was time to clear the decks. "We dumped everything we had prepped, from pancakes to French toast batters," she said. "We didn’t take a chance."