Just before a hen lays her egg, her body adds a protective coating to the shell called the “bloom”. The bloom is a nearly invisible natural coating that acts as a protective shield, preventing bacteria from entering the egg. Our eggs are sold unwashed, with the protective bloom intact, in order to provide our customers with better-tasting eggs that
you just can’t buy at the store.
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CLEANING YOUR EGGS
For longest-lasting eggs, do not wash your eggs until you are ready to use them. Wash eggs with warm water without soap.
DO NOT use bleach, soap or other chemical cleaners. Using these will remove the bloom from the egg, making it porous. These unnatural substances can then pass through the shell’s pores and contaminate the interior of the egg which is consumed.
DO NOT wash eggs in cold water. Washing eggs with cool or cold water can create a vacuum effect, pulling bacteria from the eggshell into the egg.
DO NOT soak your eggs. Soaking eggs in water also removes the bloom from the eggs, making it possible for the egg to absorb the contaminants in the water. The longer an egg is left soaking in water, the greater the chance for Salmonella or other contaminants to penetrate the shell.
STORING YOUR EGGS
Always keep eggs with the blunt end up and the pointy end down. The air sac in the blunt end helps maintain the yolk centered in the egg white and prevents extra moisture loss.
Store your eggs in the back of the fridge, where the temperature is less likely to fluctuate.
To prevent eggs from absorbing odors and flavors from other foods in your fridge, such as onions or garlic, keep eggs in a carton or covered container.
Any egg that has been refrigerated must be used within 2 hours after removing from your refrigerator. Eggs will sweat when taken out of the fridge and are at risk of absorbing bacteria through the shell.
UNWASHED EGGS WILL LAST ABOUT 3 MONTHS IN THE FRIDGE.
WASHED EGGS WILL LAST ABOUT 2 MONTHS IN THE FRIDGE, BUT WON’T TASTE AS FRESH AS AN UNWASHED EGG OF THE SAME AGE.
COOKING YOUR EGGS
Before cooking, wash your hands, utensils, equipment and work areas with hot, soapy water and wash again after contact with the eggs.
The American Egg Board recommends frying, scrambling, steaming or poaching eggs until both the yolk and the white are firm.
Egg dishes should be cooked to an internal temperature of 160°F (71°C) or hotter.
Make sure that foods that contain raw or lightly cooked eggs, such as hollandaise sauce, Caesar salad dressing, and tiramisu, are made only with pasteurized eggs.
WASH YOUR HANDS
Wash hands with soap and water immediately after handling eggs.
Wash all items that came into contact with raw eggs such as counter tops, utensils, dishes, and cutting boards, with soap and water.
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