Egg, whole, dried

Fun Facts

1. A potential food safety concern with eggs is Salmonella bacteria. Eggs are perishable and must be handled with care. One can not tell if an egg contains salmonella bacteria just by looking at it because it has been found inside even clean, unbroken eggs.
2. Although the risk of getting sick from salmonella is relatively small, the infection can be dangerous, especially for the very young, the elderly and those weakened by illness. Do not leave eggs and foods that contain eggs at room temperature for more than two hours, because rapid bacterial growth can occur.
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. Eggs-even organic eggs-should be cooked until the white and the yolk are firm, not runny.
5. When preparing foods that contain eggs, wash hands, utensils, and work surfaces that come in contact with the raw eggs.