Food Safety Facts on Eggs

By Kathy Savoie, Extension Professor, University of Maine Cooperative Extension

Eggs are a hot topic right now. The price of eggs is what all the buzz is about, but let’s not forget about eggs and food safety.

Eggs are a potentially hazardous food. They need to be refrigerated to keep them safe. It’s important for consumers to remember this and to handle eggs accordingly to minimize their risk of experiencing a food borne illness. Follow along for some tips on how to keep you and your family safe when handling, preparing, and serving eggs:

  • Buy eggs that have uncracked shells, appear clean, and are refrigerated.
  • Keep eggs refrigerated at your home in their original carton.
  • Do not wash eggs.
  • Use eggs within the Use By date on the carton.
  • Wash your hands before and after cracking eggs.
  • Wash your food prep area, including equipment before and after the eggs are prepared.
  • Do not consume uncooked or undercooked eggs (ex. cookie batter).
  • Whether you plan to scramble, poach or make a frittata, all eggs need to be cooked to a safe minimum internal temperature of 160˚F.
  • Remember the 2-Hour Rule: Eggs should not be left in the temperature danger zone (between 40˚ – 140˚F) for more than 2 hours.

For additional details on eggs and food safety, please read the University of Maine Cooperative Extension Bulletin #225.