Eggs and Egg Products
Eggs are one of nature's most nutritious and economical foods. But, you must take special care with handling and preparing fresh eggs and egg products to avoid food poisoning.
Egg Recipes: Playing It Safe
- Egg mixtures are safe if they reach 160 °F.
- Homemade ice cream and eggnog are safe if made from a cooked egg-milk mixture. Heat it gently and use a food thermometer to ensure that it reaches 160 °F.
- Dry meringue shells, divinity candy, and 7-minute frosting are safe — these are made by combining hot sugar syrup with beaten egg whites. However, avoid icing recipes using uncooked eggs or egg whites.
- Meringue-topped pies should be safe if baked at 350 °F for about 15 minutes. But avoid chiffon pies and fruit whips made with raw, beaten egg whites — instead, substitute pasteurized dried egg whites, whipped cream, or a whipped topping.
- Adapting Recipes: If your recipe calls for uncooked eggs, make it safe by heating the eggs in one of the recipe’s other liquid ingredients over low heat, stirring constantly, until the mixture reaches 160 °F. Then, combine it with the other ingredients and complete the recipe.
- Use a Food Thermometer: To determine safety in egg dishes such as quiche and casseroles, the center of the mixture should reach 160 °F when measured with a food thermometer.
General Information
Egg Storage Chart
Details on refrigerating and freezing raw eggs, cooked eggs, and egg dishes.
Playing it Safe With Eggs: What Consumers Need to Know (FDA)
How to buy, cook, serve, store, and transport fresh eggs to avoid salmonella poisoning. From Consumer Information about Egg Safety.
Egg Products and Food Safety (USDA)
How to use liquid, frozen, and dried egg products safely.
Shell Eggs from Farm to Table (USDA)
Answers to questions on eggs, from how often a hen lays an egg to the safety of Easter eggs to egg storage guidelines.
