Chapter 4: Simple Ways to Prepare and Store Eggs Safely
Food safety begins before an egg reaches the plate. Buy eggs from reliable sources, follow the storage instructions on the packaging, and keep refrigerated eggs cold where refrigeration is recommended.
Cook eggs until the whites and yolks are firm, or use pasteurized eggs for recipes that call for raw or lightly cooked eggs. Wash your hands and clean utensils and surfaces after handling raw eggs. Avoid letting cooked eggs sit at room temperature for extended periods.
Hard-boiled eggs should be refrigerated within two hours of cooking, or within one hour when temperatures exceed 90°F (32°C). In general, hard-boiled eggs can be kept refrigerated for up to one week.
Do not rely on smell or appearance alone to determine whether food is safe. When eggs have been stored improperly or their safety is uncertain, it is safer to discard them.