Egg Handling at Home - Cooking with Eggs

•	Brief History of Eggs

•	Journey of the Egg

•	Egg Handling at Home

•	How to Determine Freshness

•	Cooking with Eggs

•	3 Quick Ways to Cook Eggs

•	How to Store Eggs

•	How to Freeze Eggs

•

Nutrition

•	Eggs for Energy

•	Cholesterol

•	Brain Food for Kids

•

FAQs

•	References

Egg Handling at Home

Cooking with Eggs

When preparing eggs or any perishable foods, follow these four simple steps to make sure food is prepared safely:

Clean - Wash hands and surfaces often. Proper hand washing may eliminate nearly half of all cases of food-borne illness.
Chill - Refrigerate/freeze food promptly. Cold temperatures can prevent the growth of most types of harmful bacteria.
Separate - Don’t cross-contaminate. Keep raw meat/poultry/seafood and their juices separate from one another and other food during storage and preparation.
Cook - Cook meat, poultry and eggs to proper temperatures.

For more information on safe food preparation and fighting bacteria, consult the FightBAC!™ website at www.canfightbac.org or call the Food Safety Info line at 1-800-892-8333.

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The complete video series

Serve eggs and food prepared using eggs immediately after cooking, or refrigerate and use within three to four days.
For entertaining, serve all egg dishes within two hours. Cold egg dishes and beverages should be kept on ice.
If a recipe calls for eggs at room temperature, immerse them in warm water for a few minutes.
To prevent toughness, always use moderate heat and controlled cooking times for eggs.
Don't eat cracked eggs or eggs that have been out of the refrigerator for more than two hours.
Use a glass or metal bowl instead of a plastic bowl when making meringue. The greasy film on a plastic bowl can prevent foaming.

The egg yolk and white separate best when they are cold.
Egg whites will beat to a better volume if they're allowed to stand at room temperature for 20 to 30 minutes before beating.
Unless otherwise specified, most recipes are written based on the use of large eggs. One large egg = ¼ cup or 4 tablespoons or 50 mL.