Eggs are one of the most nutritious, versatile and convenient foods. Correct handling during purchase, storage and preparation of eggs is important for safe consumption and disease prevention.
Food safety experts suggest buying eggs that are kept refrigerated by the store; choose eggs with clean shells and no cracks as bacteria can enter eggs through cracks in the shell; do not buy expired eggs; and look for the United States Department of Agriculture (USDA) grade mark.
The Centers for Disease Control and Prevention (CDC) recommends keeping eggs refrigerated at 40°F or below. They also suggest discarding eggs that are already cracked.
What to do if the eggs break on the way home
If eggs are broken on the way home from the store, the Food Safety and Inspection Service (FSIS) recommends emptying the contents into a clean container, covering tightly, keeping refrigerated, and using within two days.
Keep the eggs (that are not broken) in their box
Keeping eggs in their original carton and in the refrigerator is the best way to protect and preserve them.
The United States Department of Agriculture (USDA) suggests storing eggs in the grocery carton in the coldest part of the refrigerator, not in the door.
Cartons reduce water loss and prevent eggs from absorbing odors and flavors from other foods through their pores.
“It is not recommended to store eggs loose or in specially designed sections of the refrigerator, as this also exposes the eggs to a higher risk of damage,” shares Australian Eggs.
Cook the eggs well
Cook the eggs until both the yolk and the white are firm. To prepare foods containing raw or lightly cooked eggs, such as hollandaise sauce, Caesar salad dressing, and tiramisu, the CDC recommends using pasteurized eggs.
Eat or refrigerate eggs and foods that contain eggs immediately after cooking. Otherwise, refrigerate within 2 hours, or 1 hour if eggs are exposed to hot weather with temperatures above 90°F.
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