Egg Safety

April 2, 2004 (Updated December, 2007)
Carol Ann Burtness
University of Minnesota Extension Regional Extension Educator, Food Science
E-Mail: burtn002@umn.edu

Eggs and Easter go together. Also, the popularity of low-carbohydrate diets finds more people using eggs. The fear of salmonella, a food-borne bacteria, keeps some people from enjoying and cooking with eggs. Salmonella can cause intestinal infections that can be serious (or even deadly) for people who are at higher risk of foodborne illness such as young children, elderly, and those who have a weak immune system.

If you follow these good food safety habits and are a healthy adult, you probably will prevent the food-borne illness, salmonellosis:

• Be sure eggs are clean and uncracked. Buy eggs that have always been refrigerated. If there is any bacteria in the eggs, it will grow rapidly at room temperature. If the egg carton has a date printed on it, make sure it hasn’t passed.
• Wash your hands, utensils, equipment and work areas with hot, soapy water before and after contact with eggs.
• Keep your eggs refrigerated. Keep eggs in their original container in the coldest section of your refrigerator. NOTE: The refrigerator door is the warmest area of your refrigerator! Do NOT wash eggs before storing because you will remove a protective coating applied at the packaging plant.
• If you store fresh eggs properly, they will keep about three to five weeks from the date you purchase them. Don’t keep eggs out of refrigeration. If eggs are left at room temperature more than two hours, throw them out!
• Serve your cooked eggs and egg dishes as soon as possible after cooking. If you plan to serve prepared or baked eggs at a later time, refrigerate and use within three to four days or freeze them for longer storage.
• Egg mixtures such as egg bakes, quiches and casseroles are safe if they reach an internal temperature of 160 degrees.
• To make a safe recipe using eggs that aren’t cooked, heat the eggs with either sugar, water or other liquids from the recipe over low heat, stirring constantly, until the mixture reaches 160 degrees F. Immediately place the saucepan in ice water and stir until the egg mixture is cool. Then, combine eggs with the other ingredients to finish your recipe.
• If you plan to empty eggshells for decorating, you can use the contents of the eggshells. Use the contents in a recipe that calls for thorough cooking. Use the contents immediately or freeze them. Baked dishes such as casseroles, custards, cakes or breads are great ways to use these eggs.
• Keep in mind that hard-cooked eggs can spoil more quickly than raw eggs. After cooking, cool the hard-cooked eggs quickly under running cold water or in ice water. Avoid allowing the eggs to stand in water a long time. Refrigerate hard-cooked eggs in their shells immediately after cooking and use them within one week.
• Meringue should be safe if it is baked at 350°F for about 15 minutes. Chiffon pies and fruit whips made with raw, beaten, uncooked egg whites may not be safe. To reduce the risk, substitute pasteurized dried egg whites, whipped cream or whipped topping.