Cooking Eggs Safely

According to the FDA, more than 140,000 people are sickened by food poisoning every year. Although regulations are in place to limit the risk of contamination, you can take steps to prevent egg-related illnesses and infection without having to give up this nutritious breakfast staple.

Salmonella is the most common cause of food-borne illnesses in the U.S. Symptoms can include severe diarrhea, upset stomach, cramps, vomiting and fever and can develop between 12 and 72 hours after exposure. Most people recover on their own, but those who are very young, pregnant, very old or otherwise vulnerable may require medical treatment or hospitalization.

Protecting your family can begin in the grocery store. Avoid buying any cartons that are not refrigerated, and check for broken shells before purchasing. As soon as you get home, put the carton in the refrigerator, and use them within three weeks. Practice safe food-handling techniques when it is time to prepare them. Wash your hands, work surfaces and utensils with hot soapy water before and after using them to cook egg products.

Cook eggs thoroughly, and do not taste them until they are done. The yolk and white should both be firm when boiled, poached or fried, and when you scramble them, they should be heated until they are not runny. Egg-containing dishes and casseroles should be cooked to 165 degrees F. Pasteurized products are available and should be used for dishes that call for raw eggs, such as ice creams or salad dressings.

Because salmonella bacteria can reproduce quickly, you also need to take precautions when serving and storing. Hot foods should be served immediately, kept hot and then refrigerate for storage. Cold foods should be kept cold. Use any leftovers within three days.

The yolk is a great source of calcium and iron while the white is an excellent source of protein. A single serving is packed with riboflavin, vitamins, essential minerals and healthy fat and can help power you through all your day’s activities. Try an egg in an omelet, fried or hard-boiled in a salad for a fast, economical, tasty meal.