In the days following Easter, many families will have more eggs around the house. We asked Cayla Westergard of the Egg Industry Center at Iowa State University about handling and preparing them safely.
Hear her comments by clicking here.
Four tips for egg safety
- Wash hands and work surfaces thoroughly before and after handling raw eggs.
- Prevent cross contamination by keeping eggs separate from other foods in the grocery cart, shopping bag, and in the refrigerator.
- Keep eggs in the main part of the refrigerator where it is the coldest – not in the door.
- Eggs left at room temperature for more than two hours should be discarded.
No matter what time of year it is, we should remember these helpful guidelines when handling and cooking with eggs year-round, as provided by Westergard:
- Properly refrigerated eggs will keep for 3 to 5 weeks.
- Hard-cooked eggs can be refrigerated for up to one week. Deviled eggs or egg salad should be consumed within 3 or 4 days.
- The egg shell is porous and is not a fool-proof bacterial barrier, which is why government regulations require eggs be sanitized properly.
- Approximately one in 20,000 eggs can naturally contain Salmonella but can still be consumed safely if it is properly cooked.