You cannot get bird flu from eating or preparing poultry or eggs. Even if the eggs or poultry were contaminated, proper cooking would kill the virus. To minimize risk, wash your hands with warm, soapy water for at least 20 seconds before and after handling raw poultry or eggs. Clean cutting boards and other utensils to prevent cross-contamination. Cook eggs until whites and yolks are firm, and use a food thermometer to ensure that poultry is cooked to a temperature of at least 165 degrees Fahrenheit.