Egg Safety

Safe storage and handling is necessary for all egg products to prevent bacterial contamination.  Salmonella bacteria multiply quickly at room temperature.  So make sure the eggs you buy are well refrigerated at the store.  Then put them in your refrigerator as soon as you get home.  Refrigerate raw shell eggs in their cartons on the middle or lower inside shelf, not on the door, and away from any meat that might drip juices or any raw produce that might contact eggshells.  Cover or wrap well any egg mixtures or leftover cooked egg dishes.  For all perishable foods, including eggs and dishes containing eggs, allow no more than 2 hours at room temperature for preparation and serving, 30 minutes to 1 hour when its 85F or hotter without refrigeration.  Raw eggs maintain their freshness for 4 - 5 weeks after purchase if kept refrigerated continuously.  Many cooking methods can be used to cook eggs safely including poaching, hard cooking, scrambling, frying, and baking.  However eggs must be cooked thoroughly until yolks are firm.  Scrambled eggs should not be runny.  Casseroles and other dishes containing eggs should be cooked to a safe minimum internal temperature of 160 F.  Use a food thermometer to be sure.