Proper handling and cooking techniques also are essential to egg safety. Prior to working with eggs, consumers should wash their hands, as well as clean surfaces and utensils that might come in contact with raw eggs.
If consumers do not plan to use eggs before their expiration date, eggs may be frozen. To freeze eggs, the yolks and whites must be beaten together and not left in the shell; egg whites can also be frozen by themselves. Frozen eggs should be used within one year.
Another step to avoid cross-contamination is to separate eggs from other foods in the grocery cart, grocery bags and in the refrigerator. While in the refrigerator, eggs should be kept in the main section, not in the door, and kept between 33 and 40 degrees Fahrenheit to keep them fresh and prevent bacterial growth.
Eggs should be cooked until the whites of the yolks are firm, for dishes containing eggs, until an internal temperature of 160 degrees Fahrenheit is reached to avoid the potential for foodborne illnesses. To learn more about cooking eggs, watch the videos featured here.