Handling Eggs Safely

• Avoid eating raw eggs and foods containing raw eggs:

Avoid eating any homemade Caesar salad, Hollandaise sauce, ice cream, eggnog and
mayonnaise. Commercial forms of these products are safe to serve. Do not eat dough or
batter that includes raw eggs.

• Cool eggs thoroughly:

Cook yolks and whites until firm, not runny. Use a thermometer to make sure eggs reach an
internal temperature of 160 degrees F. Some recipes containing raw eggs (soft custards,
homemade ice cream, and eggnog) may require higher temperatures. Use a thermometer to be
sure you have cooked these products correctly.

• Use grade AA or A eggs with clean, uncracked shells:

After buying eggs stored in a refrigerator case, check eggs for cracks and cleanliness.

• Refrigerate eggs at home in their original carton:

Store eggs at a temperature no higher than 40 degrees F. Moving eggs from their carton to the
refrigerator increases the chances of accidentally cracking the shells. You may also transfer
bacteria between your hands and the shells.

• Do not wash eggs before storing or using them:

Most eggs sold commercially have been washed, sanitized and sprayed to preserve quality and
wholesomeness. Washing eggs at home increases the chance for bacteria to be drawn into the
eggs through pores in the shells.

• Use eggs within a reasonable amount of time:

Refrigerate raw eggs in the shell for up to 3 weeks after purchase. Refrigerate separated egg
whites and yolks in tightly covered containers and use within four days. Cover the yolks with
cold water before storing and pour the water off before use. Eat hard-cooked eggs, in the shell
or peeled, within five days after cooking.

• Be cautious when preparing and serving eggs and egg-rich foods:

Keep eggs out of the refrigerator no more than two hours total (not including cooking time).
If serving time is more than two hours, as for a buffet, serve these foods from small dishes that
are frequently replenished directly from the range or refrigerator. To serve eggs and egg-rich
foods hot, serve immediately after cooking, or hold for serving at 140 degrees F or higher for
no longer than one hour. To serve eggs cold, put them into shallow containers and refrigerate
them immediately after cooking to cool quickly.

• Always follow good hygienic practices when preparing eggs and egg-rich foods:

Wash hands, utensils, equipment and work surfaces with hot, soapy water before and after
they come in contact with eggs and egg-rich foods. Avoid using wooden utensils (spoons,
salad bowls, wooden cutting boards) with items that contain eggs.