Egg Safety
Due to the recent egg recall, you may be wondering if eggs are safe to eat. Yes they are, because thoroughly cooked eggs are thoroughly safe eggs, according to the Center for Disease Control and the Food and Drug Administration.
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
- Refrigerate at 45°F or below (do not freeze)
- Avoid pooling and combining eggs
- Use clean, sanitized utensils and equipment
- Take out eggs only for immediate use
- Never stack egg flats near grill or stove
- Never leave egg dishes at room temperature more than one hour (including preparation and service time).
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
Egg Safety Training
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“Egg Safety and Quality” Poster
A great way to review egg safety basics with foodservice staff. Keeps key information “top of mind.” 11-3/4" x 15", laminated, double-faced adhesive on back. In English.
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“The Special of the Day: The Eggceptional Egg" DVD
Step-by-step egg safety information in an entertaining, visually exciting format. 10-minute DVD. In English and Spanish languages.
You must prepay $15 to receive the DVD
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Downloadable “Egg Safety” Handouts
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“Egg Handling & Care” Guide
Complete reference brochure covers important guidelines regarding food safety and tips for safe handling of eggs and egg dishes. Includes egg doneness guidelines and how to avoid foodborne illness. 22-page booklet.
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