Tokyo Food Safety Information Center » Good things to know ＞ Eggs » Hygienic egg handling
Hygienic egg handling
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Eggs contain large amounts of protein and are also highly nutritious. However, improper handling can create an environment suitable for the bacteria which cause food poisoning to multiply.
It is recommended that all people who handle eggs take comprehensive hygiene measures to prevent salmonella food poisoning from eggs and foods made with eggs.
Key points to follow when handling eggs in the home
Follow these key points to ensure safety when eating eggs.
1. Purchasing eggs
- Make sure to only purchase eggs which are fresh, clean, and have no cracks in the shells.
- Check the dates when purchasing eggs which include an expiration date, date of laying, and date of packaging.
2. Preservation
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Place eggs in the refrigerator immediately after returning home.
(10°C or lower is recommended.) - If eggs have expiration date labeling, be sure to eat them before the date.
If your eggs have no expiration date labeling and you cannot verify the date of laying or packing, be sure to eat them as quickly as possible.
3. Preparation
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Thoroughly wash utensils after use such as bowls used when working with eggs. Pouring hot water over the utensils after washing gives further sterilization.
- Use only the amount of eggs required for what you are making, crack eggs open only immediately prior to use, and cook as soon as possible after cracking eggs open.
Leaving eggs which have been cracked open to sit makes it easy for harmful bacteria to multiply.
4. Cooking
- When making custard, a sign that the custard has been properly heated is when a thin membrane forms on a metal spoon used to stir the custard.
- Cook boiled eggs in boiling water for five minutes or longer.
- When making homemade mayonnaise, the eggs are not cooked, and there have been several reports of food poisoning due to homemade mayonnaise. When making homemade mayonnaise, avoid using eggs with cracks in the shell and be sure to use eggs immediately after cracking them open.
- Leaving food made with eggs to sit at room temperature before cooking is complete can result in bacteria growing on food. If cooking must be interrupted before completion, be sure to place the unfinished food in the refrigerator. When cooking the previously unfinished food, be sure to heat it sufficiently once more.
- A sign that eggs are thoroughly cooked is when both the egg yolk and white are no longer runny.
5. Eating
When eating dishes with a raw egg on top such as tamagokakegohan (rice with a raw egg), sukiyaki, or natto, avoid using eggs with cracks in the shell and only crack eggs open immediately prior to eating.
When eating hot foods made with eggs, always keep such foods warm, and when eating cold foods made with eggs, always keep such foods cool.
A general standard is to keep hot foods at 65°C or warmer and cool foods at 10°C or cooler.When eating foods made with eggs not sufficiently heated, be sure to eat them within two hours of their creation.
In addition, even with properly heated foods made with eggs, be sure to eat such foods as quickly as possible.
Do not serve raw eggs to persons with weak immune systems such as senior citizens, infants aged two years and under, pregnant women, and individuals with compromised immune systems; strive to give such persons only foods made with eggs which have been sufficiently heated.
6. Leftovers
Be sure to throw away leftover foods made with eggs if too much time has passed.