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How do I handle eggs safely?

Take a moment to reinforce your safe food handling techniques when it comes to the breakfast (and baking) favorite, the egg.

If not handled properly, eggs and egg-rich foods are a perfect medium for salmonella to grow. To enjoy all the benefits eggs provide, follow these safe-handling tips:
  • Inspect all eggs prior to purchase. Do not buy or use any cracked or dirty eggs.
  • Cook eggs thoroughly.
  • Properly prepare soft meringues and mousses made with slightly cooked eggs to destroy any salmonella, including cooking egg whites until they reach 160 degrees Fahrenheit.
  • Avoid foods with raw eggs, such as Caesar salads or homemade ice cream, mayonnaise or eggnog, unless they are prepared with an unopened carton of pasteurized eggs.
  • When serving eggs and egg-rich foods, keep between 40 degrees to 140 degrees for no longer than two hours. Use leftovers made with eggs within two to three days.
Eggs are a delicious dish and are an important ingredient in many others. Take time to make sure you are serving your eggs safely.

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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.