Egg Safety Basics for Springtime Celebrations

Eggs are a familiar symbol of spring. They are one of nature’s most nutritious and economical foods and feature prominently at many spring holiday celebrations. A few basic steps will help ensure all your springtime recipes are “eggcellent” and food safe.
According to Barbara Ingham, food science specialist with the University of Wisconsin-Extension, thorough cooking is an important step in making sure eggs are safe. Ingham recommends the following cooking methods for preparing eggs.
Scrambled eggs: Cook until firm, not runny.
Fried, poached, boiled or baked: Cook until both the white and the yolk are firm.
Egg mixtures, such as casseroles: Cook until the center of the mixture reaches 160°F when measured with a food thermometer.
“The perfect hard-boiled egg is easy to prepare,” says Ingham. Place cold eggs in a saucepan and cover with 1–2 inches of cold water. Cover the pan, place on the stove and bring to a boil over high heat. When the water boils rapidly, turn off the heat, keeping the pan covered. Set the timer for 12 minutes (for large eggs). When the timer rings, rinse the eggs under cold running water, dry and store in a covered container in the refrigerator for up to one week.
Package dates
All eggs must have a “best-by” date stamped on the carton. If the eggs are past the date stamped on the package, is it too late to eat them? “Properly refrigerated, eggs are considered safe for consumption four to five weeks beyond the date marked on the package,” says Ingham.