Eggs, store them on the counter or in the fridge?
Fresh Eggs: How Fresh is Fresh? I was always told the fresher the egg the smaller the white... will spread while frying. I just cooked an egg bought in a supermarket yesterday and when I cracked it into the pan the white spread far and wide.
The link below goes to a good page with everything you need to know!! And yes, it says you had an egg that may not have been fresh. Did you check the pack date on the carton? "Many eggs reach stores only a few days after the hen lays them. Egg cartons with the USDA grade shield on them, indicating they came from a USDA-inspected plant, must display the 'pack date' (the day that the eggs were washed, graded, and placed in the carton). The number is a three-digit code that represents the consecutive day of the year (the 'Julian Date') starting with January 1 as 001 and ending with December 31 as 365."
Another Hubber responded: Eggs kept in a fridge will spread further than ones kept at room temperature...as mentioned on your HUB about useless things,eggs should not be kept in a fridge, many recipes state ''Use eggs kept at room temperature ''.
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I was worried that others held the same misconception, that eggs be stored at room temperature, or might read that answer and follow the advice to store eggs unrefrigerated. I wrote this hub to help readers avoid egg born sickness or even worse.
- 325,000 were hospitalized (111 per 100,000 inhabitants);
- 5,000 people died (1.7 per 100,000 inhabitants.).
- Major pathogens from food-borne illness in the United States cost upwards of US $35 billion in medical costs and lost productivity (1997)
According to Wikipedia, about 142,000 (reported) Americans are infected each year with Salmonella from chicken eggs, and about 30 die.
And to add a note of caution, Salmonella's doubling time in an ideal medium (which an warm egg is pretty close to) is about 20 minutes. If an egg is warm for two hours, that's plenty of time for the bacterium to reach high. and possibly dangerous, levels.
In modern America, we use refrigeration to impede bacterial growth. We don't harvest eggs from the nest right to our table. Our eggs are transported often long distances and take significant time to get to their destination, the grocer. Refrigeration insures that pathogens do not grow. Without it, these pathogens would grow and multiply at an alarming rate with dangerous levels achieved in mere hours or less if hot enough.
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Egg Food Safety Frequently Asked Questions from the Egg Safety Center
- Egg Safety Center
The Egg Safety Center works to educate consumers on ways to further reduce the incidence of food-borne illness related to egg products; provide producers with the most up-to-date information available; and act as a food safety resource for retailers
The Egg Safety Center Recommends:
Labeling and Dating of Cartons
Many eggs reach stores only a few days after the hen lays them. Two dates can appear on the egg carton. Egg cartons with the USDA grade shield on them must display the "pack date" or the day that the eggs were washed, graded, and placed in the carton. This number, called the Julian Date, is a three-digit code that represents the consecutive day of the year starting with January 1 as 001 and ending with December 31 as 365. The “sell-by" or “expiration” date is not required by the federal government, but may be required by the egg laws in the state where the eggs are marketed. Always purchase eggs before the sell-by or expiration date on the carton.
Refrigeration -- After the shell eggs reach home, it is very important to refrigerate them at a temperature of 45 °F or below. Keep the eggs in their carton and place them in the coldest part of the refrigerator, not in the door. Storing eggs in the refrigerator door could lead to temperature fluctuations that can lead to bacteria growth. Eggs may be refrigerated 3 to 5 weeks from the day they are placed in the refrigerator. The sell-by date will usually expire during that length of time, but the eggs are perfectly safe to use. Liquid egg products should be kept refrigerated at all times and consumed within two to six days from the date of purchase. Once liquid egg products are opened, they should be used immediately.
How should eggs be refrigerated?
Refrigerate raw shell eggs in their cartons on the middle or lower inside shelf, not on the door, and away from any meat that might drip juices or any raw produce that might contact eggshells. Cover or wrap well any egg mixtures or leftover cooked egg dishes. For all perishable foods, including eggs and dishes containing eggs, allow no more than 2 hours at room temperature for preparation and serving, 30 minutes to 1 hour when it's 85°F or hotter without refrigeration.
An egg can float in water when its air cell has enlarged significantly to keep it buoyant. This means the egg is old, but it may be perfectly safe to use. Crack the egg into a bowl and examine it for an off-odor or unusual appearance before deciding to use or discard it. A spoiled egg will have an unpleasant odor when you break open the shell, either when raw or cooked.
From Incredible Edible Egg
Are Your Eggs Safe to Eat?
Eggs should be cooked until the whites and yolks are firm or, for dishes containing eggs, until an internal temperature of 160 degrees Fahrenheit is reached because Salmonella is destroyed by the heat of cooking.
In addition to thoroughly cooking your eggs, follow these simple food-handling practices:
- Clean your hands, as well as the surfaces and utensils that come into contact with raw eggs – an important step for avoiding cross-contamination.
- Separate eggs from other foods in your grocery cart, grocery bags and in the refrigerator to prevent cross-contamination.
Keep eggs in the main section of the refrigerator at a temperature between 33 and 40 degrees Fahrenheit – eggs accidentally left at room temperature should be discarded after two hours, or one hour in warm weather.
The USDA recommends
What Safe Handling Instructions are on Egg Cartons?
All packages of raw, shell eggs not treated to destroy Salmonella must carry the following safe handling statement: SAFE HANDLING INSTRUCTIONS: To prevent illness from bacteria: Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.
The bottom line:
Check the dates when you buy your eggs and keep track of how long you have them stored. Keep your eggs cold to the proper temperature. Warm them prudently for a short time to use in recipes if required, cook to proper temperature to insure pathogens are destroyed. Dispose of eggs if they smell or look off.
Thanks for reading. Take care, and enjoy your breakfast!!! I know I will!!!
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