Springtime is a popular time of the year to decorate and eat hard-boiled eggs. Eggs can be a source of food-borne illness. It is estimated that approximately 79,000 Americans get sick per year from Salmonella found on eggs. Here are 10 tips to egg safety.
Wash your hands. Just like working with other foods, it is important to properly wash your hands with warm, soapy water for at least 20 seconds. Bacteria present on the outside of eggs can transfer to other surfaces or foods.
Avoid washing store-bought eggs. There is no need to wash store-bought eggs before using. Store eggs are cleaned and sanitized before packaging.
Avoid eggs with chips or cracks. The outer shell of an egg is a barrier to prevent bacteria from getting inside the egg. Chipped or cracked eggs are exposed to more air, which allows bacteria to grow.
Store eggs in their original container, unless hard-boiled. Just like we do not place cooked chicken back into the raw chicken package, the same rule applies to hard-boiled eggs. Remember, Salmonella from the outside of eggs can transfer to other surfaces, like egg cartons.
Know when to eat your eggs up. Eggs can be safely stored for 4-5 weeks after purchase. Hard-boiled eggs should be eaten within a week.
Keep eggs cold. Eggs should be at room temperature for no more than 2 hours (1 hour on a hot day), even when hard-boiled or cooked. This includes eggs used in egg hunts or for coloring. Store eggs in the coldest part of the refrigerator, avoiding warm parts like the door.
Cook eggs thoroughly. Many people may like eating runny yolks, but it is important to note that the risk of food-borne illness increases by eating undercooked eggs. Bacteria is not only present on the outside of eggs, but can grow on the inside as well. Eggs, including quiches and casseroles, should be thoroughly cooked to 160 degrees.
Cloudy or spotty eggs? If an egg has a blood spot on it, it is from a broken blood vessel in the yolk during ovulation. It is safe to eat. The cloudier egg whites indicate a fresher egg.
Avoid raw eggs products. Do not eat any raw dough or batter made with raw eggs. Only use pasteurized eggs for products that use raw eggs, like hollandaise sauce or Caesar salad dressing. Pasteurized eggs are often in the same section of the grocery store as other eggs and are labeled as such.
Recognize Food-Borne Illness. Many people blame their food-borne illness on the most recent food they ate, but Salmonella typically occurs 12-72 hours after ingestion. Symptoms include fever, abdominal cramps, diarrhea, and vomiting that can last between 4-7 days. This may be particularly dangerous for those with a weakened immune system.
For more information on the science behind why it is recommended to wash eggs, visit: https://rb.gy/dbt9p8.