Four persons developed Salmonella Enteritidis after eating various egg-based dishes at a Los Angeles County, California restaurant. The outbreak strain of Salmonella Enteritidis was an unusual strain, phage type 13a and plasmid profile type 2 (36 and 3.7 megadalton plasmids). Inspection of the restaurant revealed that eggs were stored at temperatures that promoted bacterial growth. None of the restaurant workers were found to be infected with Salmonella Enteritidis. Laboratory testing of eggs from a later shipment from the same distributor failed to yield Salmonella Enteritidis.