Washing Eggs
In the United States, commercial eggs are already washed and sanitized. Washing them again at home can actually pull bacteria through the porous shell and into the egg. The safe fix is simple. Do not wash them. Take them straight from the carton to the pan.
Cracking on the Bowl’s Edge
Cracking an egg on the rim of a bowl can push shards of the shell and exterior bacteria inside the egg. Instead, crack on a flat surface like the counter, then pull the shell apart over the bowl.
Leaving Them at Room Temperature
Leaving eggs out for more than two hours allows bacteria to multiply rapidly, especially if they sweat from condensation. Keep them refrigerated at forty degrees Fahrenheit or below until you are ready to cook.
Cross-Contamination
Touching raw eggs and then touching the fridge handle, a spice jar, or a salad without washing your hands spreads bacteria. Wash hands, utensils, and surfaces with hot, soapy water immediately after handling raw eggs.
How to Cook Eggs Safely
The absolute best way to destroy any potential Salmonella is through proper cooking. Heat is the ultimate enemy of bacteria.
For scrambled, fried, or poached eggs, cook until the egg whites are complet
