Not Giving up Eggs? 10 Tips to Keep you Safe

In spite of the recent recall of 500,000,000 (that’s half a billion with a B) eggs thought to be tainted with salmonella bacteria, you don’t have to pass on this high protein, low fat staple. Here’s the skinny:

• Stay away from eggs that may be among the recalled batches and any products that could contain them. Older eggs ( purchased before the recall) should be discarded or returned to their retailer for a refund.
• Keep shell eggs refrigerated at temperatures no higher than 45 degrees Fahrenheit (7 degrees Celsius) at all times.
• Discard cracked or dirty eggs.
• Don’t eat eggs that are past their ‘best by’ date.
• Wash hands, utensils and food prep areas with soap and water after contact with raw eggs.
• Cook eggs until both the white and the yolk are firm. No 3 minute boiled or soft-scrambled.
• Do not keep eggs warm or at room temperature for more than two hours.
• Refrigerate leftover egg-containing foods immediately.
• Avoid eating products containing raw eggs (like that delicious Tollhouse cookie dough).
• Avoid restaurant dishes made with raw or undercooked eggs.
• Buy local! Small, local farms often have better surveillance of their flocks.

Most markets now post the name of their egg suppliers, or will tell you if you ask. Go to eggsafety.org to find out which have had problems with contamination.

Stay safe!