Clean hands and equipment, sanitary food-handling practices proper cooking and adequate refrigeration are essential in preparing all foods, including eggs, prior to eating. The contents of raw shell eggs may contain the bacteria Salmonella Enteritidis, but common food-safety practices can reduce the risk of illness. Use only refrigerated, clean, uncracked, fresh Grade AA or A eggs and follow these important food-handling practices:
Clean all cooking equipment and food-contact surfaces you use in food preparation. Always wash your hands before and after cracking open raw eggs and wash frequently during food preparation. Use soap and warm water and rub your hands together for 20 seconds, then dry thoroughly.
As the kitchen can also be a source of bacteria, to avoid cross-contamination, clean all cooking equipment and food-contact surfaces. Also avoid mixing egg yolks and whites with the shell.
Proper heating destroys the bacteria of concern in eggs. Cook eggs until the whites and yolks are firm and cook egg-containing dishes to an internal temperature of 160ºF (71ºC).
Always refrigerate eggs in the main section of the refrigerator. Use a refrigerator thermometer to make sure the refrigerator temperature is between 33º to 40ºF (1º to 4ºC). If you accidentally leave eggs, egg mixtures or cooked egg dishes at room temperature, discard them after two hours or one hour when the temperature outside is 90ºF (32ºC) or warmer. For summer outings, use ice or coolant in an insulated bag or cooler to keep cold foods cold (40º F/4ºC or lower) and thermal containers to keep hot foods hot (140ºF/60ºC or higher). When you tote raw eggs on outings, leave them in their shells.