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How to Handle and Prepare Eggs (FSIS) To prevent infection with Salmonella enteritidis, follow these rules when buying, storing, preparing, serving, and eating eggs: * To be on the safe side, don't eat raw eggs. This includes so-called "health-food" beverages made with raw eggs, and foods traditionally made with raw eggs, such as Caesar salad, hollandaise sauce, homemade mayonnaise, ice cream, eggnog, and cookie dough, unless the dish was made with a pasteurized liquid egg product or pasteurized in-shell eggs. Egg mixtures made with an egg-milk base cooked to an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius) are safe, too. Use a thermometer to make sure the mixtures reach the correct temperature. * Buy eggs only if sold in the grocer's refrigerated case. Open the carton and check that the eggs are clean and uncracked. * Store eggs in their carton in the coldest part of the refrigerator, not in the door, and use within three to five weeks. The refrigerator should be set at 40 degrees F (5 C) or slightly below. * Keep hard-cooked eggs, including dyed Easter eggs, in the refrigerator, not at room temperature. Use within one week. * Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites also can be frozen by themselves. Use frozen eggs within one year. * Wash hands, utensils, equipment, and work areas with warm, soapy water before and after contact with eggs and egg-rich foods. * Don't leave cooked eggs out of the refrigerator for more than two hours. When baking or cooking, take out the eggs you need, and then return the carton to the refrigerator. Cook eggs until yolks are firm. |
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