Are raw eggs safe to eat?

One in ten thousand raw eggs may contain a bacteria known as Salmonella enteritidis

When present, normally, it is in the egg yolk, with a likelihood of being in egg white as well.

Young, elderly, and pregnant women may be vulnerable to Salmonella enteritidis
infections.

1. Avoid eating raw eggs. You must avoid home-recipes that call for raw eggs. Examples: Health Milk Shake with raw eggs, Caesar salad, Hollandaise sauce, Mayonnaise, Ice cream, or Eggnog

2. Eggs should always be stored in the refrigerator kept at 40 ºF. Bacteria grows rapidly at room temperature. Do NOT leave eggs out of the refrigerator for over two hours. The shelf life in refrigerator follows

Raw shell eggs in shell: 3 to 5 weeks.
Hard-cooked eggs in shell: 1 week

Left over yolks and whites: 4 days

Hard-boiling eggs removes the eggshell's natural protective coating, making them more susceptible than fresh eggs in shell

3. Do NOT wash eggs. The commercial packers apply a protective coating to the shells, you will wash it away

4. The internal temperature must reach 160 ºF to destroy the bacteria. Following cooking times are recommended:

Fried eggs: 2 to 3 minutes on each side

Scrambled eggs: Cook till firm throughout

Poached eggs: Cook 5 minutes over boiling water
Soft-cooked eggs: Cook in the shell 7 minutes

Egg mixtures should reach 160 ºF to make eggnog, ice cream and soft custards

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