Eggs: Safe Storage and Cooking Practices

Safe storage and cooking practices are important when it comes to eggs to prevent foodborne illness. Here are some tips to keep in mind:

1. Store eggs in the refrigerator: Eggs should be stored in their original carton on a shelf in the refrigerator, not on the door. The temperature of the refrigerator should be set at or below 40°F (4°C).
2. Check for cracks: Before using eggs, check them for cracks. If an egg is cracked, bacteria can enter and multiply, increasing the risk of foodborne illness.
3. Wash hands and surfaces: Wash your hands and all surfaces that come into contact with raw eggs, such as countertops and utensils, with soap and warm water.
4. Cook eggs thoroughly: Cook eggs until the yolks and whites are firm. This kills any bacteria that may be present. For scrambled eggs, cook until there is no visible liquid left. For fried eggs, cook until the whites are set and the yolks are cooked to your desired level of doneness.
5. Avoid eating raw or undercooked eggs: Raw or undercooked eggs can contain harmful bacteria such as Salmonella, which can cause food poisoning. Foods that may contain raw or undercooked eggs include homemade mayonnaise, Caesar dressing, and eggnog.
6. Use pasteurized eggs for certain dishes: If a recipe calls for raw or undercooked eggs, such as in homemade ice cream or eggnog, use pasteurized eggs. Pasteurized eggs are heated to a temperature that kills any bacteria while still maintaining their texture and flavor.

By following these practices, you can safely enjoy the many health benefits that eggs have to offer.