Eggs: From the Henhouse to your House

The most effective way to prevent egg-related illness is by knowing how to buy, store, handle and cook eggs — or foods that contain them — safely.

Buy the dozen. Always purchase eggs before the “Sell-By” or “EXP” date on the carton. For best quality, use eggs within 3 to 5 weeks of the date you purchase them. The “sell-by” date will usually expire during that length of time, but the eggs are perfectly safe to use.


Keep ‘em cold. Follow the 2-Hour Rule. Store whole eggs in their cartons in the coldest part of the refrigerator, away from any raw meat or poultry that might drip juices or any produce that might come into contact with eggshells. Once refrigerated, they need to stay that way. A cold egg left out at room temperature can sweat, facilitating the movement of bacteria into the egg and increasing the growth of bacteria.

Get cracking. Eggshells may contain pathogenic bacteria. Instead of using shells to separate the yokes and whites, the American Egg Board recommends using a separator or funnel to prevent contamination.
A firm rule. Always cook eggs until the yolks and whites are firm. Casseroles and other dishes containing eggs should be cooked to a safe minimum internal temperature of 160 F.

Stay firm – as tempting as it can be, resist the urge to taste raw cookie dough or batters made with eggs. For recipes made with uncooked eggs, choose pasteurized eggs.

Source List:
FDA – Playing it Safe with Eggs
USDA FSIS – Food Dating Fact Sheet
USDA FSIS – Shell Eggs Fact Sheet
American Egg Board