Eggs are one of nature’s most nutritious and economical foods. But, you must take special care with handling and preparing fresh eggs and egg products to avoid food poisoning. The U.S. Food and Drug Administration (FDA) estimates that 142,000 illnesses each year are caused by consuming eggs contaminated with Salmonella. There are regulations to help prevent contamination of eggs on the farm and during shipping and storage, but consumers play a key role in preventing illness associated with eggs. The most effective way to prevent egg-related illness is by knowing how to buy, store, handle and cook eggs, or foods that contain them, safely.
Buying Eggs:
- Buy eggs only if sold from a refrigerator or refrigerated case.
- Open the carton and make sure that the eggs are clean and the shells are not cracked.
- Refrigerate promptly.
- Store eggs in their original carton and use them with 3 weeks for best quality.
Keep Clean:
Cook Thoroughly:
- Thorough cooking is an important step in making sure eggs are safe.
- Scrambled eggs – Cook until firm, not runny.
- Fried, poached, boiled, or baked – Cook until both the white and the yolk are firm.
- Egg mixtures, such as casseroles – Cook until the center of the mixture reaches 160°F when measured with a food thermometer.
Homemade ice cream and eggnog are safe if you do one of the following:
- Use a cooked egg-milk mixture. Heat it gently and use a food thermometer to ensure that it reaches 160°F.
- Use pasteurized eggs or egg products.
Dry meringue shells, divinity candy, and 7-minute frosting are safe – these are made by combining hot sugar syrup with beaten egg whites. However, avoid icing recipes using uncooked eggs or egg whites.
Meringue-topped pies should be safe if baked at 350°F for about 15 minutes. But avoid chiffon pies and fruit whips made with raw, beaten egg whites – instead, substitute pasteurized dried egg whites, whipped cream, or a whipped topping.
Adapting recipes – If your recipe calls for uncooked eggs, make it safe by doing one of the following:
- Heating the eggs in one of the recipe’s other liquid ingredients over low heat, stirring constantly, until the mixture reaches 160°F. Then, combine it with the other ingredients and complete the recipe.
- Using pasteurized eggs or egg products.
Storing Eggs:
- Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking.
- Use frozen eggs within 1 year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.
- Refrigerate leftover cooked egg dishes and use within 3 to 4 days. When refrigerating a large amount of a hot egg containing leftover, divide it into several shallow containers so it will cook quickly.