Is it done?

For meat, use a thermometer. For everything else, learn one visual sign per food.

Chicken: temperature only

Poultry is safe at 74 °C / 165 °F in the thickest part [1]. Color and “clear juices” are not reliable. Push the probe into the thickest part from the side, not through to the pan.

Eggs: set, not dry

Scrambled eggs keep cooking after you take them off the heat. Take them off while they still look slightly wet. For a firm, fully cooked egg (recommended during pregnancy), cook until no liquid egg is visible.

Tofu: color

Tofu is already cooked when you buy it. “Done” means golden and crisp on the outside. Wait until it releases from the pan on its own.

Carryover cooking

Food keeps cooking for a few minutes after it leaves the heat. Thick pieces of meat can rise several degrees while resting. That is why recipes say “rest 3 minutes”.