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Choosing, storing and cooking eggs safely can help you avoid food poisoning.
Don't buy cracked eggs.
White eggs and brown eggs are similar in nutrition.
Buy eggs that have been kept cold.
Watch the expiration date. Use eggs within 3 weeks.
Keep the refrigerator temperature at 40 degrees or lower.
Place eggs in the main part of the refrigerator (not the door).
Store eggs in their original carton.
Cook eggs thoroughly to kill salmonella and other bacteria that may be inside.
Cook eggs until the yolks are solid.
Refrigerate hard boiled eggs within 2 hours. Use within 1 week.
Sources: U.S. Food and Drug Administration; U.S. Department of Agriculture