Food Safety: Handling and Preparing Fresh Eggs
When handling and preparing fresh eggs and egg products it’s important to take special care in order to avoid food poisoning. Play it safe by following these egg safety guidelines.
- When cooking baked, boiled, fried, or poached eggs, cook until both the white and the yolk are firm.
- When cooking chiffon pies, use pasteurized dried egg whites, whipped cream, or a whipped topping instead of raw, beaten egg whites.
- When cooking egg mixtures, such as a quiche, cook until the center of the dish reaches 160 degrees F when measured with a food thermometer.
- When cooking pies that have meringue, make sure to bake at 350 degrees F for about 15 minutes.
- When cooking scrambled eggs, cook until eggs are firm, not runny.
- When making homemade ice cream, use a cooked egg-milk mixture. Heat mixture gently, and use a food thermometer to make sure it reaches 160 degrees F.
- If a recipe you want to make calls for uncooked eggs, you can make it safe by heating the egg(s) with another liquid ingredient from the recipe. Cook the two ingredients over low heat and stir constantly until the mixture reaches 160 degrees F. Incorporate into the recipe where called for. Or use pasteurized eggs or egg products.