Eggs are nature’s perfect food.
At just 70 calories, one egg has 13 essential nutrients and is an excellent source of protein and vitamin D. For just $0.14 each, eggs are an affordable source of high-quality protein. In addition, the protein in eggs helps adults build and preserve muscle strength allowing them to feel full longer and stay energized, which contributes to maintaining a healthy weight.
Below are some of the common questions asked about how to properly prepare, handle and store eggs:
What should I consider when buying eggs?
Buy un-cracked Grade AA or A eggs from refrigerated cases only. Then, get them home quickly and refrigerate immediately. Eggs should be kept refrigerated until ready for use.
How long will eggs last in the refrigerator?
If kept in their cartons in the refrigerator, eggs will keep at least four weeks from purchase.
What is the best temperature to cook an egg?
Eggs should be brought to a temperature high enough to destroy bacteria that might be present in the egg yolk or egg white. Egg white coagulates between 144 and 149°, egg yolk coagulates between 149 and 158°, and whole eggs between 144 and 158°F.
What should I do with leftovers containing eggs?
Promptly after serving, refrigerate any egg-containing leftovers. Leftovers should be thoroughly reheated and eaten within two to three days.
What is the best way to store eggs?
The best way to store eggs is to keep them in their original carton because eggs can absorb refrigerator odors. The carton should be placed in the coldest part of the refrigerator, not in the door, where temperatures may fluctuate when it is opened and closed.
Is it safe to eat raw eggs?
The risk of food borne illness from eggs may increase with raw and lightly-cooked egg dishes. It’s best not to serve raw or lightly-cooked dishes made with eggs. Note: There is no health risk if eggs are handled and prepared properly.
What are the chances of getting a Salmonella-infected egg?
The Centers for Disease Control and Prevention estimates that, on average across the U.S., one in 20,000 eggs might contain bacteria. At this rate, if you consume 260 eggs per year, you might encounter a contaminated egg once every 77 years.