Egg, whole, 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. 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. Avoid eating under cooked eggs or food dishes containing raw eggs and remember thorough cooking kills Salmonella bacteria.
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. To freeze whole eggs, beat yolk and whites together. Egg whites can be frozen alone. Use frozen eggs within one year. Unopened cartons of egg substitute can be kept for one year.
4. 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.