Egg, yolk, raw, frozen, pasteurized

Fun Facts

1. A potential food safety concern with eggs is Salmonella bacteria. Eggs are perishable and must be handled with care.
2. Avoid eating undercooked eggs or food dishes containing raw eggs and remember thorough cooking kills Salmonella bacteria.
3. Eggs should always be kept cold to prevent bacterial growth. After buying them, refrigerate as soon as possible. Be sure to store the eggs in the carton in the main part of the refrigerator. It is not a good idea to store raw eggs in the door of the refrigerator.
4. Egg whites can be frozen alone. Use frozen eggs within one year. Unopened cartons of egg substitute can be kept for one year.
5. Eggs-even organic eggs-should be cooked until the white and the yolk are firm, not runny. Hard-boiled, firm-fried, and scrambled eggs are safe. Sunny-side up, soft cooked, and over easy eggs are not recommended. An older egg if fried is flat and runs all over the skillet. It is safe to eat if it is cooked thoroughly.