Shell eggs and hardboiled eggs need to be returned to the refrigerator with two hours. But if the temperature is 85 degrees or above the eggs need to be refrigerated within one hour. Dishes containing egg, casseroles and quiches, need to be served immediately and the leftovers refrigerated. If serving on a buffet use ice
Read MoreIn-shell pasteurized eggs have been heated in their shells to a precise temperature to destroy bacteria or viruses. The U.S. Department of Agriculture (USDA) states that pasteurized eggs may be used safely without cooking in recipes calling for raw eggs. Caesar salad, mayonnaise, meringues, eggnog and ice cream are all foods where pasteurized eggs should
Read MoreAfter you have safely dyed and decorated your Easter eggs, it’s time to hide them! Eggs must be carefully placed, if you plan to eat them afterwards. The Egg Safety Center does not recommend hiding eggs on chemically treated lawns, potted plants, window sills, or in or near pet housing. Contaminants from those locations adhere
Read MoreEgg farmers are committed to producing safe, high-quality eggs and keeping their hens healthy and free from disease. Egg farms may use a limited number of FDA-approved antibiotics, provided they comply with FDA guidelines for usage. These FDA regulations also are designed to assure antibiotic residues are not passed to eggs. Due to the effective
Read MoreNo. Growth hormones are never given to egg-laying hens in the U.S. Laying hens are fed a high-quality, nutritionally-balanced diet of corn, soybean meal, vitamins and minerals. The feed is carefully formulated with the proper nutrients to produce safe, quality eggs.
Read MoreHens that produce eggs commercially never encounter a rooster, so there is no way eggs purchased at the grocery store could have an embryo.
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