Usage

Appears in

Published 2003

Discard eggs that have even the smallest of cracks or that have a strong off odor.
Do not wash eggs before use; eggs have been washed and sanitized by the packer.
Do not crack and pool large amounts of eggs for later use, since eggs out of the shell are particularly susceptible to growth of bacteria.
Do not crack an egg directly into a bowl containing other ingredients or other eggs; crack into a small cup or bowl, inspect for shell pieces, then add to batch.
When breaking eggs, do not allow shell to come in contact with egg contents. Although sanitized by the egg processor, eggshells could subsequently pick up dirt or microorganisms. Hint: Use a metal spoon and not a piece of shell to remove yolk inadvertently dropped into whites.
Do not thaw frozen eggs at room temperature; follow the guidelines given in the following section.
To avoid cross contamination, be sure to sanitize equipment, utensils, and countertops that have come in contact with eggs and wash hands thoroughly after handling raw eggs and before handling other foods.
Minimum cook time for shell eggs: hold at or above 140°F (60°C) for at least 3.5 minutes.
Use pasteurized egg products whenever eggs are needed for products that are not heated and held at 140°F (60°C) for at least 3.5 minutes.
If a cooked product, such as a vanilla custard sauce, is to be cooled before service, cool quickly in an ice water bath and hold at or below 40°F (4°C), to minimize time in temperature danger zone; use within one day.