-
Keep eggs in the refrigerator until
ready to cook.
-
Take out only the number of eggs
you need to use.
-
When ready to use eggs, remember
they roll, so first find a place to secure them outside the
refrigerator.
-
Throw out any dirty or cracked eggs.
-
Always
wash hands with warm, soapy water before and after preparing
eggs.
-
Crack eggs into a clean bowl. If
some shell gets into the bowl, use a clean spoon to get it
out.
-
Throw broken eggshells directly
into trashcan.
-
Use an egg separator if recipe calls
for separation of egg whites from yolks into different bowls.
-
Wash hands with warm soapy water
before adding other ingredients.
-
After adding other ingredients,
do not taste raw batter or dough until it has been cooked.
-
When cooking eggs, make sure the
egg whites have turned to a white color and are solid not runny.
The yolk should be beginning to thicken. Scrambled eggs should
not have any liquid.
-
Dishes made with eggs should be
cooked thoroughly, and baked goods should be solid in the center
when tested with a toothpick.
-
Measure the temperature at the center
of the cooked egg dish with a thermometer. Cook until the temperature
in the center of the dish reads 160 degrees when tested.
-
Wash all dishes, pots and pans,
cooking utensils and food preparation areas with warm soapy
water as soon as possible after use.
