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reviewed 9/18/2018

Egg Safety

Choosing, storing and cooking eggs safely can help you avoid food poisoning.

Choosing:

Don't buy cracked eggs.

White eggs and brown eggs are similar in nutrition.

Buy eggs that have been kept cold.

Storing:

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.

Cooking:

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

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