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Celiac Disease Nutrition Guide, 3rd Ed. (Single Copy)

Celiac Disease Nutrition Guide, 3rd Ed. (Single Copy)

This easy to read “survival guide” outlines essential information for people diagnosed with Celiac disease.

Food Safety Tips for Cooking with Eggs

EggsEggs are essential ingredients in a variety of recipes. Whether you're using this protein-packed food in casseroles or baked goods, be sure to keep these food safety tips in mind when buying, storing and cooking with eggs:


  • Choose a carton that is cold. Check to see eggs are clean and aren't broken or cracked.
  • To reduce the amount of time eggs are out of refrigeration, pick them up toward the end of your shopping trip.


  • Store eggs in the original packaging in the coldest part of the refrigerator. Do not use the pre-made egg cups in the door where eggs are susceptible to warmer air from the door opening and closing.
  • Fresh eggs in shell will last 3 to 5 weeks in the refrigerator.
  • Hard-boiled eggs can last a week in the refrigerator, in or out of the shell.
  • If you can't eat your eggs before the expiration date, freeze them. Eggs will keep as long as a year in the freezer. To store, beat whole eggs until just blended, pour into freezer-safe containers, seal tightly and place in a freezer set below 0 degrees Fahrenheit. Label the container with the number of eggs included and the date. When you are ready to use, thaw in the refrigerator.


  • Whether you're boiling, frying or scrambling eggs, make sure the yolks and whites are firm, not runny.
  • Cook egg dishes like quiche or casseroles to 160 degrees Fahrenheit. Proper cooking temperatures kill harmful bacteria present in food. Use a food thermometer to check the doneness of dishes containing eggs.
  • Never eat raw eggs. This includes raw cookie dough and cake batter.
  • When a recipe calls for raw eggs, like Caesar salad dressing, use a liquid pasteurized egg or egg substitute instead.

Reviewed April 2014