Making Sure Eggs Are Safe to Eat
Eggs should be cooked until the whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard). Scrambled eggs and omelets should be cooked until firm throughout with no visible liquid egg remaining. For egg-containing dishes (like sauces, casseroles, etc.), cook until an internal temperature of 160°F or above has been reached.
In addition to thoroughly cooking eggs, follow these food handling practices:
♦ Wash hands with soap and warm water
♦ Avoid pooling and combining eggs
♦ Take out eggs only for immediate use
♦ Never leave egg dishes at room temperature more than one hour (including preparation and service time).
♦ Refrigerate at 45°F or below (do not freeze)
♦ Use clean, sanitized utensils and equipment
♦ Never stack egg flats near grill or stove
Additional egg handling and safety information can be found in the materials listed below and on the next page. Copies can be ordered by filling out the requested information.
For more information on egg safety, check out:
National Restaurant Association Educational Foundation
Egg Safety Center
Assuring Food Safety pdf
General Egg Handling pdf
(Information republished from aeb.org)
Egg Storage Chart
|Raw eggs in shell||3 to 5 weeks||Do not freeze. Instead, beat yolks and whites together; then freeze.|
|Raw egg whites||2 to 4 days||12 months|
|Raw egg yolks||2 to 4 days||Yolks do not freeze well.|
|Raw egg accidentally frozen in shell||Use immediately after thawing.||Keep frozen; then|
refrigerate to thaw.
|Hard-cooked eggs||1 week||Do not freeze.|
|Egg substitutes, liquid|
|10 days||12 months|
|Egg substitutes, liquid|
|3 days||Do not freeze.|
|Egg substitutes, frozen|
|After thawing, 7 days or refer to “Use-By” date.||12 months|
|Egg substitutes, frozen|
|After thawing, 3 days or refer to “Use-By” date.||Do not freeze.|
|Casseroles with eggs||3 to 4 days||After baking, 2 to 3 months.|
|3 to 5 days||6 months|
|2 to 4 days||Do not freeze.|
Pumpkin or pecan
|3 to 4 days||After baking, 1 to 2 months.|
Custard and chiffon
|3 to 4 days||Do not freeze.|
|Quiche with filling||3 to 4 days||After baking, 1 to 2 months.|
(Table republished from foodsafety.gov)
What are the specifications I can take to reduce my risk of Salmonella infection from eggs?
→ Like other foods, keep eggs refrigerated at ≤40° F (≤4° C) at all times. Buy eggs only from stores or other suppliers that keep them refrigerated.
→ Discard cracked or dirty eggs.
→ Wash hands and all food contact surface areas (counter tops, utensils, dishes, and cutting boards) with soap and water after contact with raw eggs. Then disinfect the food contact surfaces using a sanitizing agent, such as bleach, following label instructions.
→ Eggs should be thoroughly cooked until both the yolk and white are firm. Recipes containing eggs mixed with other foods should be cooked to an internal temperature of 160°F (71°C).
→ Eat eggs promptly after cooking. Do not keep eggs warm or at room temperature for more than 2 hours.
→ Refrigerate unused or leftover egg-containing foods promptly.
→ Avoid restaurant dishes made with raw or lightly cooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or Caesar salad dressing) that would result in consumption of raw or lightly cooked eggs.
→ Consumption of raw or undercooked eggs should be avoided, especially by young children, elderly persons, and persons with weakened immune systems or debilitating illness.
→ Consumers can consider buying and using pasteurized shell eggs, which are available for purchase from certain stores and suppliers.
How do I know if I have a Salmonella infection?
A person infected with Salmonella usually has a fever, abdominal cramps, and diarrhea beginning 12 to 72 hours after consuming a contaminated food or beverage. The illness usually lasts 4 to 7 days, and most persons recover without antibiotic treatment. However, the diarrhea can be severe, and the person may be ill enough to require hospitalization.
Who is most at risk for getting a Salmonella infection?
The elderly, infants, and those with impaired immune systems may have a more severe illness. In these patients, the infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated promptly with antibiotics.
(Information republished from http://www.cdc.gov/)
Egg Structure and Composition
Yes and no. The structure and composition of an egg provides many natural barriers to prevent passage of bacteria into the egg and discourage growth inside the egg. These natural protective barriers include the shell, the shell and yolk membranes, and layers of the white. The structure of the shell and shell membranes prevent bacteria from entering the egg. Both the shell membranes and white contain lysozyme, a substance that helps prevent contamination by physically damaging the bacteria. The layers of white also discourage bacterial growth because they are alkaline, bind nutrients bacteria need, and contain nutrients in a form that bacteria cannot use. The thick white discourages the movement of bacteria towards the yolk, which contains nutrients bacteria need. The last layer of white is composed of thick ropey strands, called chalazae, which holds the yolk centered in the egg where it receives the maximum protection from bacteria by all the other layers.
Our family is proud to be a Rosemary farm family! We are very happy to have access to local cage free eggs; not everyone is so lucky! We're frequently helping Albertson's in Lompoc, sell out of them. I can recall in elementary school when I was a child, we incubated and hatched chicks from your farm. Thank you for the care you put into everything you do, it is an honor to have you as part of the central coast community!
I grew up in Santa Maria and grew up eating Rosemary Farm eggs. Well I went to the Tower Mart here in Marysville Ca. There were your eggs so I got them and guess what? Not only did they bring back memories they were as good as I remember if not better. Keep up the great job. You want quality you want Rosemary Farm eggs.
Just love these eggs! A couple of times got double yokes...reminds me of my childhood when my mother would call for me to show me double yokes saying it was our lucky day!