Keeping eggs safe from store to plate
December 2, 2015

From farms to transportation and storage in the store, eggs are handled carefully to ensure their safety through to your kitchen. It’s important to follow some tips to ensure eggs stay safe for your family to eat and enjoy.

First, keep eggs in their original carton, so you can check the Julian and sell-by dates. Store eggs in the coldest part of the refrigerator, not in the door. After eggs are refrigerated, they must stay cold. If eggs crack in the carton, break 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 you purchased at a grocery store prior to using them. Separate foods like raw meat, seafood and poultry to prevent cross contamination. Discard shells after use, do not leave in the carton.


Make sure you cook eggs thoroughly because adequate cooking destroys bacteria. Cook until both the egg whites and yolk are firm. If you are using a food thermometer, cook egg whites to 144-149 degrees F, egg yolks to 149-158 degrees F and whole eggs to 144-158 degrees F.


If you are looking for recipes and ideas of all the different uses for eggs visit the Incredible Edible Egg. To keep up to date on egg safety, follow us on Twitter and Facebook.