The Freshness of Eggs

The average American eats about 245 eggs a year, giving him 245 possible chances for contracting "salmonella enteritidis" or "SE". This dangerous bacterium is able to hide in perfectly clean, normal looking "Grade A" eggs; however, only a small percentage of eggs are infected. According to the USDA, as many as 1 in 20,000 eggs, or about 2.7 million eggs annually contains the bacteria. The big problem, you cannot tell the difference between a safe egg and a contaminated egg- they look, taste, and smell the same. As if that was not bad enough, some traditional ways of cooking eggs will not kill the bacteria, so you may become ill even if you cook your eggs.

The solution seems simple enough, make sure your eggs are fresh, and keep them well refrigerated, so the bacteria is unable to multiply. When they are first laid, the contaminated eggs do not contain enough of the bacteria to infect a healthy person; however, if eggs are not refrigerated one "SE" bacterium can multiply to more than a million- enough to make virtually anybody sick. "SE" is destroyed by cooking the egg or egg-containing dish to at least 145°F.

To prevent infection with Salmonella enteritidis, follow these simple rules. Do not eat raw eggs, or any foods or beverages made with raw eggs. Only buy eggs that are sold in your grocer's refrigerator case; also, make sure that the eggs are clean and un-cracked. Make sure that you store the eggs in the coldest part of your refrigerator, not in the door; the refrigerator should be set at 40°F, or slightly below. Use them within three to five weeks. Keep any hard cooked eggs in the refrigerator, not at room temperature. Also, eggs should not be frozen in their shells, and when the whites and yolks are frozen, they should be used within a year. Wash your hands, utensils, equipment, and work area with warm soapy water before, and after contact with eggs. Do not leave cooked eggs out of the refrigerator for more than two hours. Cook eggs until the yolks are firm, to ensure that they are safe to eat.

Safe Cooking Methods

• Fried eggs- cook 2 to 3 minutes on each side. 4 minutes in a covered pan.
• Scrambled eggs- cook until firm throughout.
• Poached eggs- 5 minutes over boiling water.
• Soft-cooked eggs- 7 minutes in the shell in boiling water.
• Hard cooked eggs are generally safe.
• Avoid recipes that call for uncooked eggs. In order to safely make those recipes, heat the eggs in a liquid from that recipe until the mixture reaches 160°F. Then combine it with the other ingredients and complete the recipe