|
 |
Besides being incredible and edible, eggs come in their own pre-packaged
containers, courtesy of Mother Nature.
But those little containers - and their contents - are fragile. Knowing
how to safely buy, store, handle and cook eggs - or foods that contain
them - is important. Follow these guidelines from the U.S. Department
of Agriculture to ensure the best and safest product for you and your
family.
 Avoid eating raw eggs and foods containing raw
eggs.
- Avoid eating any homemade Caesar salad, Hollandaise sauce, ice
cream, eggnog and mayonnaise. Commercial forms of these products
are safe to serve.
- Do not eat dough or batter that includes raw eggs.
Cook eggs thoroughly.
- Cook yolks and whites until firm, not runny.
- Use a thermometer to make sure eggs reach an internal temperature
of 160 degrees F.
- Some recipes containing raw eggs (soft custards, homemade ice
cream, eggnog) may require higher temperatures. Use a thermometer
to be sure you have cooked these products correctly.
Use grade AA or A eggs with clean, uncracked shells.
- After buying eggs stored in a refrigerated case, check eggs
for cracks and cleanliness.
Refrigerate eggs at home in their original carton.
- Store eggs at a temperature no higher than 40 degrees F.
- Moving eggs from their carton to the refrigerator increases
the chances of accidentally cracking the shells. You may also
transfer bacteria between your hands and the shells.
Do not wash eggs before storing or using them.
- Most eggs sold commercially have been washed, sanitized and
sprayed to preserve quality and wholesomeness. Washing eggs at
home increases the chance for bacteria to be drawn into the eggs
through pores in the shells.
- Extra handling increases the chance of accidentally cracking
the shells.
Use eggs within a reasonable amount of time.
- Refrigerate raw eggs in the shell for up to 3 weeks after purchase.
- Refrigerate separated egg whites and yolks in tightly covered
containers and use within four days. Cover the yolks with cold
water before storing and pour the water off before use.
- Eat hard-cooked eggs, in the shell or peeled, within five days
after cooking.
Be cautious when preparing and serving eggs and egg-rich
foods.
- Keep eggs out of the refrigerator no more than two hours total
(not including cooking time).
- If serving time is more than two hours, as for a buffet, serve
these foods from small dishes that are frequently replenished
directly from the range or refrigerator.
- To serve eggs and egg-rich foods hot, serve immediately after
cooking, or hold for serving at 140 degrees F or higher for no
longer than one hour.
- To serve eggs cold, put them into shallow containers and refrigerate
them immediately after cooking to cool quickly.
Refrigerate leftovers in covered containers immediately
after serving.
- Do not mix leftovers from the serving table with food that's
still on the range or in the refrigerator.
- Use leftovers within four days.
- To quickly cool large amounts of a hot egg-rich dish or leftover
food contents quickly, refrigerate leftovers in small, shallow
containers within two hours after cooking.
- Leave airspace around containers to help ensure rapid, even
cooling.
Always follow good hygienic practices when preparing
eggs and egg-rich foods.
- Wash hands, utensils, equipment and work surfaces with hot,
soapy water before and after they come in contact with eggs and
egg-rich foods.
- Avoid using wooden utensils (spoons, salad bowls, wooden cutting
boards) with items that contain eggs.
|
|
Sandwich Chart
Brown bagging's a breeze with this handy chart to post on pantry or fridge.
A Pretty Palate
Color your menu with 5 a day the easy way.
Sunless Shimmer
Capture the glow of summer all year round with beautiful bronzers.
|
H-E-B
Food Safety