Take Care With Eggs—No Matter Where You Buy/Gather Them
By Diane Wright Hirsch, MPH, RD
UConn Extension Educator/Food Safety
Spring is here (at least officially) and it is always a good time to remind ourselves of how to safely handle eggs. Whether you are hard-boiling them for an Easter or Passover celebration, or looking forward to serving deviled eggs at your family picnic, it is important to follow food safety guidelines.
It wasn’t all that long ago that we thought that un-cracked eggs were essentially sterile (inside the egg). But, numerous foodborne disease outbreaks that were sourced back to eggs in the 1970s and 1980s sounded an alarm bell. Maybe the problem was actually Salmonella (a pathogen commonly associated with eggs) IN the egg, not only on the surface of the eggshell. The implications of this new thinking would have a great impact on how eggs are handled by the foodservice industry. If the Salmonella was in the egg, then simply cleaning the shell surface would not reduce the risk of illness from egg-containing menu items such as eggnog, soft-boiled eggs, some custards and other raw or partially cooked egg-containing foods.
Salmonella enteritidis (SE) is a common illness causing strain of this pathogen. It is often associated with eggs. From 1998-2008, the Centers for Disease Control (CDC) recorded that 60.3% of all SE outbreaks were traced to eggs as the source.
No matter where you buy your eggs—from the farm or the supermarket, make sure that the eggs are refrigerated, clean and un-cracked when you buy them. Be sure to refrigerate the eggs quickly after purchase. And, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.
Hardboiled egg safety
Once eggs are cooked, they need to be refrigerated immediately if they are not to be eaten. For some reason, people thing that this is not true of hardboiled eggs…that somehow the shell will protect them from contamination and bacterial growth. Safe cooking and handling of hardboiled eggs includes the following steps:
1) Cook hard-boiled eggs thoroughly. Cool quickly under cold running water or ice water, then refrigerate.
2) Keep in mind that once an egg is hard-cooked, the protective coating is washed away. This leaves open pores – and an entry point for bacteria.
3) Keep hard-cooked eggs in the refrigerator until ready to serve. If you are decorating your hard cooked eggs or using them for holiday activities, they should not be out of refrigeration for more than a total of 2 hours. That includes all time spent at room temperature once the egg is cooked—whether cooling, decorating, or using as a centerpiece. If hard cooked eggs are out of refrigeration for more than 2 hours (or even less time if it is over 70° F), then they must be thrown out.
4) Eat hard cooked eggs within 5 days or so.
For more information about egg safety, go to the US Food and Drug Administration web site at www.fda.gov, the US Department of Agriculture web site at fsis.usda.gov, or contact the Home and Garden Education Center at firstname.lastname@example.org or 1-877-486-627.