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- OPEN cartons and inspect for dirty or broken eggs before buying. “Sell by, “use by,” and “best by” dates speak freshness, not safety, so it’s okay to cook with eggs after these cutoffs (assuming the eggs have been handled properly). Just use good judgment: An older egg is fine for making brownies—and even preferred for hard-boiling—but won’t taste as good poached. The USDA recommends using eggs within 3 to 5 weeks of the date of purchase. Photo by Tetra Images/Getty Images
- STORE eggs in their original carton, which protects their fragile shells, counteracts the drying effects of refrigeration, and blocks odors. Keep them on a shelf in the fridge (where it’s coldest), not in the door, where most egg holders are found. Always set your refrigerator temperature at or below 40ºF. Photo by Cultura/Walter/Getty Images
- CLEAN your hands and work areas with soap and water after handling raw eggs. Then sanitize kitchen surfaces with a disinfecting wipe or spray. Photo by Marta Nardini/Getty Images
- TEST FRESHNESS By putting an egg in a bowl and adding water—a fresh egg (best for poaching) will lie flat on the bottom; an older one will sit on its end. If it floats, discard it. Photo by James Ross/Getty Images
- COOK both the white and the yolk until firm (160ºF) to kill Salmonella or any other bacteria that might be present. If you like your eggs sunny-side up—or in any other partially cooked preparation—use pasteurized in-shell eggs (find a retailer at safeeggs.com) to eliminate the risk of foodborne illness. Photo by Tim Bow/Getty Images
- SERVE egg dishes soon after they are prepared. Warm and room temperature foods provide a breeding ground for bacteria, so limit standing time (no more than 2 hours). Photo by Tim Gault/Getty Images
- CHILL leftovers promptly in the refrigerator, and toss after 3 days. MORE: Which Is Healthier: Eggs vs. Egg Whites
