Safe Handling and Storage of Eggs: Best Practices to Reduce Foodborne Illness

Eggs are a versatile, affordable source of protein, but they can also carry bacteria such as Salmonella if handled improperly. This guide outlines straightforward, practical steps for storing, handling, and cooking eggs to reduce the risk of foodborne illness, plus how to read common egg labels so you make safe choices at the store.

Why safe handling matters

Salmonella can be present on the shell or inside the egg. While risks are low for most healthy adults, young children, pregnant people, older adults, and those with weakened immune systems are more vulnerable. Following safe handling and storage practices reduces contamination risk and keeps eggs safe to eat.

Storage best practices

• Refrigerate promptly: In the U.S. and other countries that wash eggs, refrigerate at 40°F (4°C) or below as soon as possible. In places where eggs are not washed, room-temperature storage is common locally, but refrigeration extends freshness and reduces risk.
• Keep eggs in their carton: The carton protects eggs and prevents them from absorbing strong odors and flavors. It also helps maintain a stable temperature.
• Store in the main part of the fridge: Avoid the door; temperatures fluctuate more there. A shelf on the middle or bottom is best.
• Discard cracked or dirty eggs: Bacteria can enter through cracks. Clean, intact shells are safer.
• Storage times: Raw eggs in shell: 3–5 weeks in the refrigerator. Raw egg whites or yolks: 2–4 days. Hard-boiled eggs (in shell): up to 1 week.
• Freezing eggs: You can freeze raw eggs out of shell—beat yolks and whites together or freeze whites and yolks separately. Add a pinch of salt or sugar to yolks to prevent thickening if freezing for later use.

Handling and preparation tips

• Wash hands and surfaces: Always wash hands with soap and water after handling raw eggs and clean cutting boards, utensils, and counters.
• Avoid cross-contamination: Do not let raw egg contact ready-to-eat foods. Use separate utensils and bowls for raw and cooked items when possible.
• Cook thoroughly: Cook eggs until both the yolk and white are firm. Egg dishes should reach an internal temperature of 165°F (74°C) for safety.
• Use pasteurized eggs for undercooked recipes: For recipes calling for raw or lightly cooked eggs (e.g., hollandaise, Caesar dressing, homemade ice cream), use pasteurized eggs or egg products to minimize risk.

How to read egg labels

Understanding labels will help you select eggs that meet your needs and expectations:

• Grade (AA, A, B): Indicates quality (shell appearance, white thickness). Grade AA is the highest quality for appearance and texture but not a safety indicator.
• Size (Large, Extra Large, etc.): Refers to egg size, used for recipe consistency.
• Sell-by / Best before dates: These are quality indicators, not strict safety cutoffs. Refrigerated eggs are usually safe to eat for several weeks past the pack date if stored properly.
• Pack date / Julian date: A three-digit number (001–365) representing the day of the year the eggs were packed—useful for gauging freshness.
• Pasture-raised, free-range, cage-free: These describe housing and access to outdoors for hens. They relate to animal welfare and sometimes nutrition, but none guarantees microbiological safety.
• Pasteurized: Eggs or egg products labeled pasteurized have been heat-treated to kill pathogens and are safer for recipes that call for raw or undercooked eggs.

Common questions

Should I wash my eggs? In countries where eggs are commercially washed (like the U.S.), do not wash them at home because it removes the protective cuticle and can increase contamination risk if not refrigerated immediately. If you get eggs with dirt on them, wipe gently or wash only immediately before use and refrigerate right away.

Are brown eggs safer than white eggs? No. Shell color is determined by the hen breed and does not affect safety or nutrition.

Final checklist

• Buy eggs from refrigerated displays and transfer them to your fridge promptly.
• Keep eggs in their carton on a middle shelf, not the door.
• Discard cracked eggs and cook egg dishes to 165°F (74°C).
• Use pasteurized eggs for recipes that call for raw or lightly cooked eggs.
• Practice good hand and surface hygiene to avoid cross-contamination.

Following these simple practices keeps eggs both delicious and safe. If you have specific health concerns—pregnancy, young children, or immune suppression—consult your healthcare provider for tailored advice about egg consumption.