Proper Handling of Eggs When Buying
How to properly handle eggs when buying, storing, preparing, and serving to prevent the chances of getting sick from salmonella.
If you purchase in shell, pasteurized eggs or pasteurize them yourself you will have little if any chance of contracting salmonella from eggs.
When buying eggs
Make sure eggs are in a refriderator or refridgerated case
Open the carton, look at the eggs to make sure they are not dirty or cracked
Store eggs right away after purchase at 40° F or below
Store eggs in the original carton
Use eggs within 3 weeks of purchase (2)
If you purchase in shell, pasteurized eggs or pasteurize them yourself you will have little if any chance of contracting salmonella from eggs.
When buying eggs
Make sure eggs are in a refriderator or refridgerated case
Open the carton, look at the eggs to make sure they are not dirty or cracked
Store eggs right away after purchase at 40° F or below
Store eggs in the original carton
Use eggs within 3 weeks of purchase (2)
Proper Handling of Eggs When Storing
Use hard cooked eggs within one week of cooking. Frozen eggs should be used within 1 year and should never be frozen in the shell. If you want to freeze whole eggs, beat the egg yolk and white together before freezing. You can freeze egg whites by themselves. If you have cooked egg dishes be sureto use them within 3 to 4 days. If the dish is still hot, you can divide it into several shallow containers so it will cool faster (2).
Proper Handling of Eggs During Preparation
Wash your hands and any surface that your eggs will come in contact with warm soapy water. Be sure to cook eggs until yolk and white are firm, yolks should not be runny. Scrambled eggs should not be runny. When cooking any dish containing eggs make sure they are cooked to 160° F. You can use a food thermometer check the temperature. If making a recipe that calls for raw or undercooked eggs make sure you use pasteurized eggs or pasteurize them yourself.
Proper Handling of Eggs When Serving
When serving cooked eggs and food that contains eggs serve them as soon as you are finished cooking them. If you refrigerate cooked eggs or cooked egg dishes make sure that you reheat them to 165° F before you serve them. Never leave egg dishes out of refrigerator for more than 2 hours or 1 hour if temperatures are above 90° F. Bacteria that can make you sick will start growing at temps between 40° F and 140° F. Keep hot egg dishes hot and cold dishes cold. You can serve smaller portions at a time to make sure food is at the correct temps. You can also keep egg dishes on ice if they will be out for more than 2 hours.
Featured Video: Playing it Safe with Eggs
References:
1. Video: Playing it safe with eggs. (Sept. 14, 2011). FDA. https://www.youtube.com/watch?v=8yWLJl3fp1o
2. Egg safety what you need to know. (05/02/2016). FDA. http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm077342.htm
1. Video: Playing it safe with eggs. (Sept. 14, 2011). FDA. https://www.youtube.com/watch?v=8yWLJl3fp1o
2. Egg safety what you need to know. (05/02/2016). FDA. http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm077342.htm
