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:
-
Keep eggs in the refrigerator
until ready to cook.
-
Take out only the number
of eggs you need to use.
-
When ready to use eggs,
remember they roll, so first find a place to secure
them outside the refrigerator.
-
Throw out any dirty or cracked
eggs.
-
Always
wash hands with warm, soapy water before and after preparing
eggs.
-
Crack eggs into a clean
bowl. If some shell gets into the bowl, use a clean
spoon to get it out.
-
Throw broken eggshells directly
into trashcan.
-
Use an egg separator if
recipe calls for separation of egg whites from yolks
into different bowls.
-
Wash hands with warm soapy
water before adding other ingredients.
-
After adding other ingredients,
do not taste raw batter or dough until it has been
cooked.
-
When cooking eggs, make
sure the egg whites have turned to a white color and
are solid not runny. The yolk should be thickening. Scrambled eggs should not have any liquid.
-
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.
-
Wash all dishes, pots and
pans, cooking utensils and food preparation areas with
warm soapy water or in the dishwasher as soon as possible after use.
