Serves: 5

You may have heard that eggs can be contaminated with salmonella, which is potentially very harmful. However, storing and cooking eggs properly virtually eliminates the risk.



*Refrigeration is essential. Store eggs in their original carton (to prevent them from absorbing odors from other foods) on the refrigerator shelf, not in the door. Because the door is opened so often, the eggs are subject to too many temperature fluctuations. Do not wash eggs washing can actually increase the chance of contamination.



*Use raw eggs within three to five weeks. A date is often stamped on the carton. The proverbial "rotten egg" is almost unheard of nowadays, but discard any egg that has a sulfur smell when cracked open. It is a good idea to crack eggs individually into a cup or bowl before adding them to a mixing bowl. If a bit of shell falls into the egg, remove it with a clean utensil, not with a piece of the eggshell.



*Although it is best to crack eggs just before using them, whole eggs out of the shell, covered tightly, can be safely refrigerated for up to two days. Store leftover yolks or whites in the refrigerator for no more than four days.



*Don’t eat raw unpasteurized eggs. Forgo the pleasure of "licking the spoon" from cake batter or cookie dough. Choose alternatives to homemade mayonnaise, Caesar salad dressing, eggnog and milk shakes made with raw egg.



*Pasteurized eggs may be eaten raw. Pasteurized eggs are uncooked eggs that have been heat-treated to kill bacteria which can cause food poisoning and gastrointestinal distress. They can be found in the dairy case at large supermarkets.



*Take care not to cross-contaminate. Wash your hands before and after handling eggs, and wash all utensils and dishes that have come in contact with raw egg in hot, soapy water before using them for anything else.



*Keep cold egg dishes cold (40°F.). For a buffet, make sure hot egg dishes remain hot (140°F.) and do not leave them out for more than 30 minutes. Refrigerate leftovers immediately.

More Recipes from the Cook'n with Pillsbury Cookbook:
Almost Hollandaise Sauce
Baked Broccoli Frittata
Baked Eggs
Banana Stuffed French Toast
Black Bean and Corn Enchilada Egg Bake
Celebration Brunch Strata
Cheese Omelet
Cheese Souffle
Classic French Toast
Cook's Note: About Hard-Cooked Eggs
Cook's Note: Egg Nutrition
Cook's Note: Egg Safety
Cook's Note: Firm or Soft Yolks?
Cook's Note: How to Make an Omelet
Cook's Note: Purchasing Eggs
Crunchy Oven French Toast
Down-Home Creamed Eggs on Toasted English Muffins
Egg 'n Bagel Dijon
Eggs Benedict
Fancy Baked Egg Scramble
Fried Eggs
Ham and Egg Enchiladas
Ham and Vegetable Scrambled Eggs
Hard and Soft-Cooked Eggs
Hollandaise Sauce
Huevos Rancheros
Phyllo Sausage Egg Bake
Poached Eggs
Puff Pancake with Caramelized Fruit
Puffy Omelet
Quiche Lorraine
Scrambled Eggs
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Southwestern Egg Bake
Stuffed Eggs with Mushroom Sauce
Weekend Breakfast Burritos