A massive recall tied to a salmonella outbreak isn’t stopping Miami Valley egg lovers from enjoying their favorite breakfast food — but it has changed how some diners order eggs in restaurants.

“No one has ordered eggs over easy for a couple of days,” Sam Kourlas, co-owner and general manager of Legacy Pancake House in Dayton, said Thursday morning, Aug. 26. “They’re ordering them over medium or more.”

But sales of eggs in Dayton-area breakfast restaurants remain strong.

“It hasn’t changed our omelet sales or our egg sales — in fact, I ordered an extra case of 30 dozen eggs this week,” said Stacey Frangomichalos, co-owner of the Golden Nugget Pancake House in Kettering. A handful of customers are talking about the egg recall or asking servers questions about where the restaurants buy their eggs, Kourlas and Frangomichalos said. But neither restaurant’s egg suppliers have been part of the recall.

At First Watch in Kettering, customers encounter a hand-printed sign as they enter explaining that the restaurant’s egg supplier has not been part of the recall, but offering egg substitute or other pasteurized product for those who may still have concerns.

Two Iowa farms, Wright County Egg and Hillandale Farms, recalled about 550 million eggs last week after learning that salmonella may have sickened as many as 1,400 people. The number of illnesses, which can be life-threatening, especially to those with weakened immune systems, is expected to increase.

A House Energy and Commerce subcommittee announced it will hold a hearing on the recall Sept. 14. Across the country, restaurants are relying on long-standing menu warnings about the dangers of eating undercooked food, and servers are fielding questions from concerned guests.

Food-safety experts say salmonella is destroyed by cooking eggs thoroughly.

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.”

A spokesman for the National Restaurant Association said he hadn’t heard of any restaurants dropping eggs from the menu entirely, or switching to pasteurized eggs, which are unshelled eggs heated to kill bacteria. They can also generally only be scrambled or used as an ingredient.

At Denny’s Corp., where 33 restaurants received recalled eggs, officials are careful to remind customers of their menu warning: “Eggs served over-easy, poached, sunny side-up and soft-boiled may be undercooked and will only be served at the customers’ request.”

Dayton-area grocery stores said none of the products they sell are part of the recall.

The Associated Press contributed to this report.