Eggs... An affordable protein source and magic ingredient to prepare a number of delicious dishes at home in no time. But, most of the people will follow hygienic practices when handling chicken, meat and fish but will overlook the recommended practices for using eggs. It is not a wrong observation that people do not wash their hands after handling eggs or even after breaking raw eggs when cooking.
Besides cooking eggs, there are other food safety practices that you need to follow when handling eggs to prevent cross-contamination
Egg handlers must wash hands with soap and clean surfaces and utensils that have come in contact with raw eggs.
Keep an eye on eggshells while buying at shops and that must be free of blood rings, must not be soiled or have faecal matter and they must not be cracked or leaking.
Containers that have been used to process raw eggs must not come in contact with ready-to-eat food.
Separate eggs in the grocery bags when shopping and in the refrigerator when storing.
Refrigerate eggs only after they have been washed. The temperature of the refrigerator must be maintained at 33 to 40o F.
If eggs are left outside after refrigeration then they need to be discarded within two hours. Eggs must be consumed within two weeks. It is advisable not to eat raw eggs.
It is indeed safe if they have been cooked properly, which means that they must be cooked till their yolks and whites have become firm.
Dishes that contain eggs as ingredients must reach an internal temperature of 160ºF which is the temperature required for salmonella to be destroyed through cooking.
Follow these simple tips while handling and cooking eggs at home to make them perfect.
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