Egg Safety Tips
- Refrigerate eggs as soon as possible in their original carton in the coldest part of the refrigerator (usually the body of the fridge, not the door). Discard cracked or dirty eggs.
- Wash your hands, cooking utensils, and food preparation surfaces with soap and water after contact with raw eggs.
- Cook your eggs until both the white and the yolk are firm. (Salmonella could be in either part.)
- Use pasteurized egg whites like Egg Beaters in place of regular eggs. Or try pasteurized eggs, which look and taste like regular eggs but have been heated in the shell to kill bacteria and viruses. You can identify them by the red “P” that’s stamped on the carton or on each egg.
- Eat cooked eggs promptly. They shouldn’t be kept warm (like in a steam table at a restaurant) or at room temperature for more than two hours.
- Avoid dishes made with raw or undercooked eggs. That includes homemade (or restaurant-made) Hollandaise sauce or Caesar salad dressing. Commercially bottled versions are okay.
Egg Nutrient Claims
Caged and cage-free hens typically eat the same corn-based diet, so there’s no nutritional difference between their eggs. But some producers supplement their hens’ diets with ingredients that raise the level of some nutrients.
Two large Eggland’s Best eggs, for example, contain 50 percent of the Daily Value for vitamin E. That’s 10 times as much as two regular large eggs contain. If an egg carton makes a claim, check the Nutrition Facts label to see what percent of a day’s worth of the nutrient the eggs supply.
The previous content is an excerpt from the article “Walking On Eggshells”, originally published in the November, 2010 Nutrition Action Healthletter.