Choosing and Using Eggs

Ingredients

This technique card does not require a separate ingredient list.

Instructions

1. Purchase clean, fresh eggs from refrigerated display cases. When preparing our recipes, select large eggs. Take your choice of either white eggs or brown eggs. Their nutrition content is the same.
2. When you come home from the store, refrigerate the eggs promptly with the large ends up. For the best quality, use your eggs within one week. You can store them, however, as long as five weeks.
3. Always discard any eggs with broken or cracked shells. They may have become contaminated with harmful bacteria called salmonella.
4. Serve hot egg dishes right away.
5. Refrigerate chilled egg dishes immediately after mixing, and keep them cold until serving time.
6. Chill leftovers or make-ahead dishes containing eggs promptly.
7. Note: Some experts believe using uncooked or slightly cooked eggs in recipes such as mayonnaise, meringue pie, or Caesar salad may be harmful to some people because of possible salmonella contamination. The same is true of overeasy eggs and sunny-side-up eggs. If you are elderly, ill, or otherwise at risk, you may wish to avoid these recipes. Check with your doctor to be sure.