Eggs are one of the most common foods. Whether eaten scrambled or fried for breakfast, in an omelet or quiche, as an ingredient in baked goods, or in any of the myriad uses, eggs are delicious. Eggs are also fragile and in addition to being easily broken, eggs required proper storage and handling.

Egg Handling

At the supermarket, choose clean, fresh eggs. Check the freshness date on the carton and peek inside to ensure that eggs are not broken or cracked. A crack in an egg can allow bacteria to enter and make the egg inedible.

Refrigerate eggs at all times. Store with large ends up and store in the original carton. This prevents refrigerator odors from affecting the taste of the eggs.

Try to use eggs within one week of purchase for ultimate freshness. Eggs can be kept for up to five weeks; if eggs have been in the fridge longer than that, discard.

Try not to get eggshell pieces in a cracked egg. When separating eggs, use an egg separator to avoid shells contaminating the yolk and whites. Eggshells can have exterior bacteria present that can contaminate the inner product.

Always wash hands after working with raw eggs.

Avoid undercooked eggs if possible. Eggs cooked over-easy or partially cooked may not have been heated thoroughly enough to eliminate harmful bacteria.

Serve egg dishes hot and chill cold egg dishes (such as custards) immediately.

Egg Facts

Commercial egg products are safe because these have been pasteurized which destroys harmful salmonella bacteria.

Most recipes consider one egg to be one LARGE egg. One egg for recipe purposes still equals one egg but 2 large eggs will require three small eggs an equivalent. By the same rule of thumb, three large eggs will need to be substituted with four small eggs and four large eggs will require five medium or five small eggs.

Eggs are a nutritious food.

Persons limiting their cholesterol intake may want to limit their total egg consumption.

Slightly beaten eggs can be beaten with a fork until yolk and whites are combined. Egg whites beaten until stiff will form and hold stiff peaks.

Detailed information about egg safety and handling can be gained from calling the United States Department of Agriculture’s Meat and Poultry Hotline at 1-800-535-4555.