Have any egg laying hens on the farm? Here are a few tips on how to collect, keep, and cook with them the safe way.
- Wash your hands with antibacterial soap both before and after cleaning eggs.
- Cleaning, the dry method: Use a dry method like brushing off the eggs with a dry brush or emery cloth, or even lightly sanding the dirty spots off with sandpaper.
- Cleaning, the wet method: If washing with water, it must be 20 degrees warmer than the egg (at least 90 degrees) using a sanitizer approved for egg washing, and dried immediately.
- Refrigerate eggs at 45 degrees or less for 30 to 40 days.
- Crack into a small bowl before dumping into your mixing bowl. Eggs with blood spots on the yolk are safe to eat, but can be removed if you prefer.
- Never eat raw eggs; cook until yolks are firm, or cook foods containing eggs to 160 degrees F.