Family and Consumer Sciences

Eggs are a popular food item in the spring. Whether it's colored Easter eggs, deviled eggs for a picnic, or the first homemade ice cream of the season, eggs must be handled carefully to prevent foodborne illness.

Even eggs with clean, uncracked shells may occasionally contain Salmonella bacteria that can cause an intestinal infection. That is why the U.S. Food and Drug Administration (FDA) requires all cartons of shell eggs that have not been treated to destroy Salmonella to carry the following safe handling statement: To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm and cook foods containing eggs thoroughly.

Eggs must be stored in the refrigerator. To prevent loss of carbon dioxide and moisture which lowers egg quality, store in the carton, large end up. Don't store in the egg holder in a refrigerator door, because the eggs are likely to be cracked as the door is opened and closed. The interior of the refrigerator also provides a more even temperature than the door storage. For best quality, use eggs within three weeks.

Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny. Casseroles and other dishes containing eggs should be cooked to 160 degrees Fahrenheit. Use a food thermometer to be sure.

Eggs and egg dishes, like other perishable foods, should not be left at room temperature longer than two hours. If you plan to color Easter eggs for decorating and eating consider preparing two sets--one for decorating which will later be discarded, and one for eating which can be stored in the refrigerator until serving time.

To prepare hard cooked eggs, place uncracked eggs in a saucepan in a single layer. Add cool water to cover the eggs by one inch. Cover pan and bring water to a boil. Once water is boiling, remove the pan from the heating unit. Let eggs stand, covered, 15 minutes for large eggs, 18 minutes for extra large eggs. After the time is up, drain water and run cold water over the eggs until completely cool.

Using this method, egg yolks are less likely to have a dark greenish ring, a result of overcooking caused by the sulfur and iron compounds in the yolk. Also eggs are not as likely to crack, as they aren't bumping against one another in boiling water. According to the American Egg Board, there is no validity to the thought that vinegar added to the cooking water helps prevent shells from cracking.

Likewise, placing a raw egg in water to see if it floats is not a reliable way to determine the egg's freshness. Whether or not it floats depends on the size of the egg's air cell, which reflects upon its quality, but is not an accurate indicator of the egg's age. Because eggs have varying sizes of air cells when they are laid and because both warm temperatures and drying conditions hasten aging and air-cell growth, carton dates, rather than air-cell size, are the most accurate indicators of actual age.

For recipes that call for eggs that are raw or undercooked when the dish is served--such as Caesar salad dressing and homemade ice cream--replace with cooked egg recipes or use a pasteurized egg product. To adapt a favorite recipe, change the preparation method to the method used for making pudding. Stir together eggs and either sugar, water or other liquid from the recipe (at least 1/4 cup sugar, liquid or a combination per egg). Cook over low heat, stirring constantly, until the egg mixture coats a metal spoon with a thin film or reaches 160 degrees Fahrenheit. Immediately place the saucepan in ice water and stir until the egg mixture is cool. Proceed with the recipe as usual.

When preparing any recipe that contains eggs, such as cookie dough, resist the temptation to taste-test the mixture during preparation. Other unsafe practices are using whipped raw egg whites in desserts and licking the cake batter off the spatula.

For answers to questions about food safety, nutrition, and food preparation, call the Extension office or email aludlum@ksu.edu. To access USDA resources, go to www.fsis.usda.gov or contact the Meat and Poultry Hotline at (888) MPHotline.

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Editor's Note: Ann Ludlum is a K-State Research and Extension Family and Consumer Science Agent assigned to Bourbon County. She can be reached at (620) 223-3720 or by Email at aludlum@oznet.ksu.edu.