The Incredible Edible Egg offers great recipes to enjoy eggs for breakfast, lunch, dinner or snacks.
Check Egg Answers for questions like cooking temperatures, safe use of eggs with cracks and handling leftovers.
Storing Eggs Store eggs in the coldest area of refrigerator (not the door!) and in their original carton to be able to check the Julian and sell-by dates. Eggs may be refrigerated for up to five weeks, and frozen for up to one year. If an egg cracks in the carton, break it into a clean container, cover tightly, keep refrigerated, and use within two days.
Before and after handling eggs, wash hands, utensils and surfaces with warm, soapy water. Do not wash eggs, as they have been properly sanitized before packing. Separate eggs from raw meat, seafood, and poultry to prevent cross-contamination. Do not leave eggs out more than two hours, as a cold egg left at room temperature can sweat, which may cause bacteria growth.
Cooking eggs thoroughly - until the white and yolk is firm - is extremely important to destroy any bacteria present. Egg white coagulates at 144-149° F, yolk coagulates at 149-158° F and whole eggs at 144- 158°. Find cooking tips on special egg dishes, like poached eggs, hard-cooked eggs, custards and meringues, here.