It is that time of year that many of us will be using a lot of eggs for dying and eating. Sunday dinner will likely include eating the boiled eggs either plain or made into deviled eggs. It is important to keep a few tips in mind for safe consumption. Improper cooking and storage may increase the risk of food poisoning or a foodborne illness such as Salmonella.
- Buy clean and uncracked eggs which are refrigerated and promptly refrigerate them in the coldest part of your refrigerator (not the door) upon arriving at home. Also refrigerate unused eggs and any leftovers that contain eggs immediately after preparing and eating your meal.
- Keep counters and kitchen equipment/tools clean. The outside as well as the inside of eggs can be contaminated. Wash hands and all areas that come in contact with raw eggs with soap and water.
- Cook eggs thoroughly. Cooking reduces bacteria in an egg; however, if it is not cooked thoroughly to an internal temperature of 160 degrees F (71 degrees C), an outbreak of Salmonella could happen. Eat eggs promptly after cooking and do not keep them warm or at room temperature for more than two hours.
- Never let raw eggs come into contact with any food that will be eaten raw.
Other egg-licious hints:
- For best quality, use eggs within 3-5 weeks of the date you purchase them. The “sell-by” date will usually expire during that length of time, but they are safe to use as long as they have been stored properly.
- If you get your boiled and raw eggs mixed up—give them a spin. A cooked egg will spin easily and the raw one will wobble.
- Using a pin or thumbtack, poke a hole in the fat bottom end of each egg before boiling. By doing this, you’ll have the yolks end up in middle of the egg rather than one end or the other which makes for a balanced devil egg.
- Typically, using eggs that are at least one week old will peel easier. Another suggestion is to also add ½ teaspoon of baking soda for every three cups of water.
Please contact Janell at the Chouteau County Extension Office at 622-3036, janellb@montana.edu or 1308 Franklin St in Fort Benton with any questions or for more information.
Montana State University, US Department of Agriculture and Montana Counties Cooperating. MSU Extension is an equal opportunity/affirmative action provider of educational outreach.
