Jeni Wright, Eric Treuille, Le Cordon Bleu

Safety First

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

  • Use eggs within the “best before” date. Check for the Lion Mark which ensures hygienic production standards greater than those required by UK or EC law.
  • Salmonella bacteria can enter eggs through cracks in the shell, so only buy eggs with clean, undamaged shells.
  • Wash your hands before and after handling egg shells.
  • The elderly, people who are suffering an illness, pregnant women, babies and children are vulnerable to the risk of salmonella. All should avoid eating raw eggs and foods containing them.
  • It is important to cook all egg dishes thoroughly - heat destroys salmonella.