Eggs are one of the most nutritious foods and a very cost-effective source of nutrients. If tolerated, they should be part of a healthy diet. Eggs have high-quality protein that helps maintain muscle and support bone health. It is important to keep food safety in mind when handling eggs. Eggs are a popular food all year long, and they are especially popular during this time of year for springtime celebrations, such as Easter and Passover. However, harmful Salmonella bacteria can be found on both the outside and inside of eggs that look perfectly normal and can cause food poisoning (also called foodborne illness).
Egg Safety Tips You Should Know:
Clean
- Wash hands, utensils, dishes, and work surfaces (counter tops and cutting boards) with soap and hot water after contact with raw eggs and raw egg-containing foods.
- Discard cracked or dirty eggs.
Separate
- Never let raw eggs or the utensils that touched them come into contact with foods that won’t be cooked (such as raw fruits and vegetables).
Cook
- Cook eggs thoroughly until both the yolk and white are firm.
- Casseroles and other dishes containing eggs should be cooked to 160° F. Use a food thermometer to be sure.
- Eat eggs promptly after cooking. Do not keep eggs warm or at room temperature (between 40° to 140° F) for more than 2 hours.
- For recipes that call for raw or undercooked eggs (like Caesar salad dressing and homemade ice cream), consider using pasteurized shell eggs or pasteurized egg products. Look for the word “pasteurized” on the label to be sure.
Chill
- Buy eggs only if sold from a refrigerator or refrigerated case. Keeping eggs adequately refrigerated prevents any Salmonella bacteria in or on the eggs from growing to higher numbers (which makes them more likely to cause illness).
- At home, keep eggs refrigerated at 40° F or below until they’re needed. Use a refrigerator thermometer to check.
- Refrigerate unused eggs or leftovers that contain eggs promptly.
- For school or work, pack cooked eggs with a small frozen gel pack or a frozen juice box.
How long are hard-boiled eggs safe to eat?
Hard-boiled eggs should be used within one week and should be placed in the refrigerator at 45°F or lower within two hours of cooking. Hard-boiled eggs spoil faster than fresh eggs because the natural protective coating on the egg is washed away during the boiling process, leaving pores in the shell open for bacteria to enter.
Storing Eggs
Eggs should be stored in the carton, in the coldest part of your refrigerator. The carton has the Julian date (the date the eggs were packed) and expiration date printed on it, which is important for knowing how long eggs are safe to eat. Placing the eggs in the coldest part of your refrigerator – 45 °F or lower – is key for keeping your eggs safe and fresh. Eggs kept in the door of a refrigerator experience fluctuating temperatures when the door is opened and closed, increasing the risk of contamination. Also, you should never put eggshells back in the carton after cracking them; mixing those eggshells with uncracked eggs greatly raises the risk of bacteria transfer by your hands, utensils or air.
Eating Out
Avoid restaurant dishes made with raw or undercooked, unpasteurized eggs. When visiting a restaurant, ask if they use pasteurized eggs before ordering anything that might result in consumption of raw or undercooked eggs (such as Hollandaise sauce or Caesar salad dressing).
Take Action
If you think that you or a family member has a foodborne illness, contact your healthcare provider immediately.
