Safe handling of Eggs

• Store refrigerated at 40°F / 5°C or colder.
•  Discard cracked eggs.
• Cook until both the yolk and white are firm.
• Cook egg dishes (Bhurji, Omelette, Frittata, Quiche) to a safe internal temperature. o Cook egg dishes that contain meat or poultry to 165°F / 74°C. o Cook egg dishes that do not contain meat or poultry to 160°F / 72°C.
• Use pasteurized eggs* to make foods that contain raw or lightly cooked eggs, such as Hollandaise sauce, Caesar salad dressing, and Tiramisu.
• Eat or refrigerate eggs promptly after cooking. Refrigerate them within 2 hours.
• Use soap and water to wash hands and items that come into contact with raw eggs (countertops, utensils, dishes, and cutting boards).
• Do not taste or eat raw dough or batter with raw eggs (cookie dough or cake batter).

*Pasteurized eggs have been heated to a high enough temperature to kill Salmonella.