Food Safety Education
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Minimizing Your Risk
To minimize your risk of foodborne illness, learning to prepare safe and healthy food is important. If you are preparing some of your favorite foods or if you are helping with the family food preparation and clean up, here are some things to remember when cooking with eggs:
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Keep eggs in the refrigerator until ready to cook.
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Take out only the number of eggs you need to use.
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When ready to use eggs, remember they roll, so first find a place to secure them outside the refrigerator.
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Throw out any dirty or cracked eggs.
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Always wash hands with warm, soapy water before and after preparing eggs.
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Crack eggs into a clean bowl. If some shell gets into the bowl, use a clean spoon to get it out.
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Throw broken eggshells directly into trashcan.
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Use an egg separator if recipe calls for separation of egg whites from yolks into different bowls.
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Wash hands with warm soapy water before adding other ingredients.
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After adding other ingredients, do not taste raw batter or dough until it has been cooked.
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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.
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Dishes made with eggs should be cooked thoroughly, and baked goods should be solid in the center when tested with a toothpick.
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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.
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Wash all dishes, pots and pans, cooking utensils and food preparation areas with warm soapy water as soon as possible after use.
