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Tips for Using Eggs Safely
Eggs can provide you with essential nutrients that are part of a healthy diet. But like all foods, it is important that you handle and prepare them with care.
Although Salmonella is not very common in Canadian eggs, some people are more susceptible to it, particularly young children, the elderly, pregnant women and people with weakened immune systems. Therefore, it is recommended that eggs be cooked thoroughly when serving to people in these high risk groups.
You can avoid getting foodborne illness from eggs by following some food safety tips.
Shop carefully
When you are buying eggs, choose only refrigerated eggs with clean and uncracked shells. Do not use an egg if the egg's contents are leaking through the shell or if the egg is stuck to the carton. You should also check the "best before" date on the package. When shopping, pick up eggs and other cold foods last so that they are not exposed to room temperature for an extended period of time.
Storing Eggs
Eggs should be refrigerated as soon as possible in their original carton in the coldest section of the refrigerator, usually the body of the fridge; eggs should not be kept in the refrigerator door. The carton helps protect the eggs from damage and from absorbing other food odours.
Don't crack the shell of an egg until you want to use it. Hard-cooked eggs, in shell or peeled, and pickled eggs can be stored in a sealed container in the refrigerator for up to one week. Hard-cooked yolks should be used within five days. If you include eggs in your lunch (such as egg salad sandwiches), make sure to include a frozen icepack to keep the eggs cold.
For entertaining, cold egg dishes and drinks should be kept on ice. Leftover raw egg whites and yolks should be put in airtight containers and stored in the refrigerator immediately and be used within four days.
Eggs (whether raw or cooked) should not be kept at room temperature for more than two hours. Eggs that have been at room temperature for more than two hours should be thrown out. Foods spoil quickly in the danger zone temperature range of 4°C to 60°C (40°F to 140°F).
Keep Clean
Always remember to wash your hands for at least 20 seconds and wash utensils, cutting boards, counters and knives carefully with soap and warm water before and after handling raw eggs. This helps avoid potential cross contamination and can help prevent the spread of foodborne illness. Clean and sanitize all cooking equipment, utensils and work surfaces with a mild bleach solution in the following manner:
- Combine 5 mL (1 tsp) of bleach with 750 mL (3 cups) of water in a spray bottle.
- After cleaning, spray the bleach solution on the surface/utensil and let stand briefly.
- Rinse with lots of clean water, and air dry (or use clean towels).
Cook Thoroughly
When you are cooking eggs and egg-based foods, make sure they are cooked thoroughly to at least 74°C (165°F) to ensure they are safe to eat. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.
Try using pasteurized egg products when preparing food that traditionally contain raw or lightly cooked eggs, such as eggnog, mayonnaise, salad dressing, ice cream and raw cookie dough. Pasteurization destroys harmful bacteria.
Serve egg dishes immediately after cooking and refrigerate leftovers in containers within two hours. Eat leftovers within three to four days for best quality or freeze for later use.
Easter Eggs
Decorating boiled eggs at Easter is a popular activity. If you want to eat the eggs you decorate, you should use a non-toxic (food safe) colouring dye. Be sure that eggs are kept cold. Store the coloured eggs in a covered container in the refrigerator until ready to serve or up to one week. Decorated eggs that have been out of the refrigerator for more than two hours are not safe to eat.
What is the Government of Canada doing to keep our food supply safe?
The Government of Canada is committed to providing safe food to all Canadians.
Health Canada establishes regulations and standards relating to the safety and nutritional quality of foods sold in Canada. Through inspection and enforcement activities, the Canadian Food Inspection Agency verifies that food sold in Canada meets Health Canada's requirements.
For more information on food safety, please visit the Government of Canada's 
Food Safety Portal and the Canadian Partnership for Consumer Food Safety Education's Be Food Safe Canada program.
