USDA Meat & Poultry Hotline

1-888-MPHotline

(1-888-674-6854)

The Food Safety and Inspection Service (FSIS) is the public health agency 

in the U.S. Department of Agriculture responsible for ensuring that the nation’s commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.

Food Safety Information

United States Department of Agriculture

Food Safety and Inspection Service

“Eggs existed long before chickens,” according to On Food and Cooking: 

The Science and Lore of the Kitchen by Harold McGee. “The first eggs were 

released, fertilized, and hatched in the ocean. Around 250 million years 

ago, the earliest fully land-dwelling animals, the reptiles, developed a selfcontained egg with a tough, leathery skin that prevented fatal water loss. The 

eggs of birds, animals that arose some 100 million years later, are a refined 

version of this reproductive adaptation to life on land. Eggs, then, are millions 

of years older than birds. Gallus domesticus, the chicken more or less as we 

know it, is only a scant 4 or 5 thousand years old.”

The entire time from ovulation to laying is about 25 hours. Then about 30 

minutes later, the hen will begin to make another one.

Bacteria can be on the outside of a shell egg. That’s because the egg exits the 

hen’s body through the same passageway as feces is excreted. That’s why 

eggs are required to be washed at the processing plant. All USDA graded eggs 

and most large volume processors follow the washing step with a sanitizing 

rinse at the processing plant. It is also possible for eggs to become infected by 

Salmonella Enteritidis fecal contamination through the pores of the shells after 

they’re laid. SE also can be inside an uncracked, whole egg. Contamination 

of eggs may be due to bacteria within the hen’s reproductive tract before the 

shell forms around the yolk and white. SE doesn’t make the hen sick.

Researchers say that, if present, the SE can be in the yolk or “yellow” or the 

albumen (egg whites). So everyone is advised against eating raw or undercooked egg yolks and whites or products containing raw or undercooked eggs. 

All packages of raw, shell eggs not treated to destroy Salmonella must carry 

the following safe handling statement:

SAFE HANDLING INSTRUCTIONS: To prevent illness from bacteria: Keep eggs 

refrigerated, cook eggs until yolks are firm, and cook foods containing eggs 

thoroughly.

Infants, young children, older adults, pregnant women, and people with 

weakened immune systems are particularly vulnerable to SE infections. A 

chronic illness weakens the immune system, making the person vulnerable to 

foodborne illnesses.

Shell Eggs from Farm to Table

Eggs are among the most nutritious foods on earth and can be part of a healthy diet. However, they are perishable just like raw meat, poultry, and fish. Unbroken, clean, fresh shell eggs may contain Salmonella 

Enteritidis (SE) bacteria that can cause foodborne illness. While the number of eggs affected is quite small, there 

have been cases of foodborne illness in the last few years. To be safe, eggs must be safely handled, promptly 

refrigerated, and thoroughly cooked.

What is the history of 

the egg?

How often does a hen 

lay an egg?

How does Salmonella

infect eggs?

What part of the egg 

carries bacteria?

What safe handling 

instructions are on egg 

cartons?

Who is “at risk” 

for eating raw or 

undercooked eggs?
Shell Eggs from Farm to Table

Food Safety Information 2

No one should eat foods containing raw eggs. This includes “health food” milk 

shakes made with raw eggs, Caesar salad, Hollandaise sauce, and any other 

foods like homemade mayonnaise, ice cream, or eggnog made from recipes 

in which the egg ingredients are not thoroughly cooked. However, in-shell 

pasteurized eggs may be used safely without cooking.

Federal and state governments, the egg industry, and the scientific 

community are working together to solve the problem. Involved government 

agencies include: USDA’s Food Safety and Inspection Service (FSIS), 

Agricultural Research Service (ARS), and the Animal and Plant Health 

Inspection Service (APHIS); the U.S. Food and Drug Administration (FDA); 

and State departments of agriculture.

Many government agencies cooperate to oversee shell eggs from farm to 

table. 

USDA Agencies:

•	 AMS is responsible for the Shell Egg Surveillance Program to assure 

that eggs in the marketplace are as good as or better than U.S. 

Consumer Grade B quality standards. AMS conducts inspection of 

handlers and hatcheries four times each year to ensure conformance 

with these requirements. Eggs exceeding the tolerance for checks or 

loss must be diverted from the marketplace for further segregation or 

processing. 

•	 AMS also administers a voluntary egg-quality grading program for 

shell eggs paid for by processing plants.

•	 The USDA grade mark on egg cartons means the plant processed the 

eggs following USDA’s sanitation and good manufacturing processes. 

•	 As of April 1998, AMS has prohibited the repackaging of eggs 

previously shipped for retail sale that were packed under its voluntary 

grading program.

•	 APHIS conducts activities to reduce the risk of disease in flocks of 

laying hens. 

•	 APHIS administers the voluntary National Poultry Improvement Plan 

(NPIP), which certifies that poultry breeding stock and hatcheries are 

free from certain diseases. Participation is necessary for producers 

that ship interstate or internationally. 

•	 FSIS is responsible for the import of eggs destined for further 

processing and for assuring that imported shell eggs destined for the 

retail market are transported under refrigerated conditions.

•	 FSIS verifies shell eggs packed for the consumer are labeled “Keep 

Refrigerated” and stored and transported under refrigeration and 

ambient temperature of no greater than 45 °F. 

•	 USDA also educates consumers about the safe handling of eggs. FSIS 

has developed several English and Spanish publications on egg safety 

and uses a variety of networks (such as the USDA Meat and Poultry 

Hotline, “Ask Karen,” “Pregúntele a Karen,” Podcasts, Twitter, blogs, 

and USDA cooperative extension agents) to get this information to 

consumers.

•	 USDA also carries out food safety research through ARS and through 

a program administered by USDA’s National Institute of Food and 

Agriculture (NIFA). 

• In 2005, ARS established the Egg Safety and Quality Research Unit at 

the Russell Research Center in Athens, GA, to expand egg safety and 

egg processing research. A 2006-2011 five-year project is addressing 

issues of concern for the shell egg and egg products industry, 

regulatory personnel, allied industry and consumers.

Who is working 

on eliminating the 

Salmonella in eggs?

What government 

agencies are responsible 

for the oversight of shell 

eggs?

Food Safety and 

Inspection Service (FSIS) 

Animal and Plant Health 

Inspection Service 

(APHIS)

Agricultural Marketing 

Service (AMS)

Agricultural Research 

Service (ARS) 
Shell Eggs from Farm to Table

Food Safety Information 3

•	 USDA collects processing and distribution information for the 

economic analysis of the egg products industry through NASS.

•	 FSIS and the FDA share authority for egg safety and are working 

together toward solving the problem of SE in eggs. 

• FSIS and FDA are working to strengthen the Food Code and to 

encourage its adoption by States and local jurisdictions.

•	 The Egg Safety Rule went into effect July 9, 2010 for egg producers 

with 50,000 or more laying hens. Under the requirements of this rule, 

egg producers are required to implement safety standards to control 

risks associated with pests, rodents, and other hazards; to purchase 

chicks and hens from suppliers who control for salmonella in their 

flocks; and to satisfy testing, cleaning, and refrigeration provisions to 

prevent SE.

•	 These facilities must register with FDA and are required to maintain 

written plans summarizing their safety practices.

•	 Under this new rule, FDA will inspect more than 600 farms over 

the next 14 months (through 2011) to ensure that producers are 

complying with the new provisions of the Egg Safety Rule.

 

•	 State agriculture departments monitor for compliance of the official 

U.S. standards, grades, and weight classes by egg packers who do not 

use the USDA/AMS shell egg grading service.

•	 State and local health departments monitor retail food and 

foodservice establishments for compliance with state and local health 

department requirements. 

•	 State and local health departments, in cooperation with FDA, 

monitor safe handling and good manufacturing practices in shell egg 

processing plants that do not use the USDA shell egg grading service. 

Candling is the process of using light to help determine the quality of an egg. 

Automated mass-scanning equipment is used by most egg packers to detect 

eggs with cracked shells and interior defects. During candling, eggs travel 

along a conveyor belt and pass over mechanical sensors integrated with 

computerized systems for segregation of defective eggs. Manual scanning 

techniques involve conveying the eggs over a light source where the defects 

become visible and the defective eggs are segregated. Hand candling—holding a shell egg directly in front of a light source—is done to spot check and 

determine accuracy in grading. Advanced technology, utilizing computerized 

integrated cameras and sound wave technology, is also being applied for the 

segregation of eggs.

The U.S. Department of Commerce’s 1990 Sanitary Food Transportation Act 

requires that vehicles be dedicated to transporting food only. On August 27, 

1999, FSIS made effective a rule requiring: 

•	 Shell eggs packed for consumers be stored and transported under 

refrigeration at an ambient (surrounding) air temperature not to 

exceed 45 °F; 

•	 All packed shell eggs be labeled with a statement that refrigeration is 

required; and 

•	 Any shell eggs imported into the United States, packed for consumer 

use, include a certification that they have been stored and transported 

at an ambient temperature of no greater than 45 °F.·

•	 FDA’s Egg Safety Rule requires those transporting eggs to maintain an 

ambient temperature of 45 °F beginning 36 hours after laying of the 

eggs.

National Agricultural 

Statistics Service (NASS) 

Other Government Agencies

State Agriculture 

Departments

State and Local Health 

Departments 

What is candling?

FSIS/FDA Cooperation

U.S. Food and Drug 

Administration

How are eggs 

transported safely to 

stores?
Shell Eggs from Farm to Table

Food Safety Information 4

The term “egg products” refers to eggs that have been removed from their 

shells for processing at facilities called “breaker plants.” The safety of these 

products is the responsibility of FSIS. Basic egg products include whole eggs, 

whites, yolks, and various blends — with or without non-egg ingredients — 

that are processed and pasteurized. They may be available in liquid, frozen, 

and dried forms. Most are not available in supermarkets, but are used in 

restaurants, hospitals, and other foodservice establishments as well as by 

bakers, noodle makers, and other food manufacturers.

Egg products are pasteurized. The 1970 Egg Products Inspection Act (EPIA) 

requires that all egg products distributed for consumption be pasteurized. 

They are rapidly heated and held at a minimum required temperature for a 

specified time. This destroys Salmonella, but it does not cook the eggs or affect their color, flavor, nutritional value, or use. Some dried egg products are 

pasteurized by heating in the dried form.

While inspected pasteurized egg products are used to make freeze-dried egg 

products, imitation egg products, and egg substitutes, these products are not 

covered under the EPIA and are under FDA jurisdiction. No-cholesterol egg 

substitutes consist of egg whites, artificial color, and other non-egg additives. 

Direct questions about egg substitutes to the manufacturer or to the FDA. 

For more information about egg products, read “Egg Products and Food 

Safety” at www.fsis.usda.gov/Fact_Sheets/Egg_Products_and_Food_Safety/

index.asp

Shell eggs can be pasteurized by a processor if FDA accepted the process 

for the destruction of salmonella. Pasteurized shell eggs are now available at 

some grocery stores. Like all eggs, they must be kept refrigerated to retain 

quality. The equipment to pasteurize shell eggs isn’t available for home use, 

and it is very difficult to pasteurize shell eggs at home without cooking the 

contents of the egg.

Yes. Egg white powder is dried egg white (pure albumen). It can be 

reconstituted by mixing the powder with water. The reconstituted powder 

whips like fresh egg white and, because it is pasteurized, can be used safely 

without cooking or baking it. The product is usually sold along with supplies 

for cake baking and decorating.

Always purchase eggs from a refrigerated case. Choose eggs with clean, 

uncracked shells. Don’t buy out-of-date eggs. Look for the USDA grade shield 

or mark. Graded eggs must meet standards for quality and size. Choose the 

size most useful and economical for you. Refrigerate shell eggs as soon as 

possible after purchase.

Inspection, for wholesomeness, is mandatory but grading, for quality, is 

voluntary. If companies choose to have their eggs graded, they pay for this 

USDA service. The USDA grade shield on the carton means that the eggs 

were graded for quality and checked for weight (size) under the supervision 

of a trained USDA grader. Compliance with quality standards, grades, and 

weights is monitored by USDA. State agencies monitor compliance for egg 

packers who do not use the USDA grading service. These cartons will normally bear a term such as “Grade A” on their cartons without the USDA shield. 

There are three consumer grades for eggs: U.S. Grade AA, A, and B. The 

grade is determined by the interior quality of the egg and the appearance 

and condition of the egg shell. Eggs of any quality grade may differ in weight 

(size).

Can shell eggs be 

pasteurized?

Are powdered egg whites 

pasteurized?

What points should you 

consider when buying 

eggs?

What is included under 

the Egg Products 

Inspection Act?

Is grading of eggs 

mandatory?

What are egg grades?
Shell Eggs from Farm to Table

Food Safety Information 5

U.S. Grade AA eggs have whites that are thick and firm; yolks that are high, 

round, and practically free from defects; and clean, unbroken shells. Grade 

AA and Grade A eggs are best for frying and poaching where appearance is 

important. 

U.S. Grade A eggs have characteristics of Grade AA eggs except that the 

whites are “reasonably” firm. This is the quality most often sold in stores. 

U.S. Grade B eggs have whites that may be thinner and yolks that may be 

wider and flatter than eggs of higher grades. The shells must be unbroken, 

but may show slight stains. This quality is seldom found in retail stores 

because they are usually used to make liquid, frozen, and dried egg 

products. 

Size tells you the minimum required net weight per dozen eggs. It does not 

refer to the dimensions of an egg or how big it looks. While some eggs in the 

carton may look slightly larger or smaller than the rest, it is the total weight 

of the dozen eggs that puts them in one of the following classes: 

Size or Weight Class

Jumbo

Extra Large

Large

Medium

Small

Peewee

Minimum net weight 

per dozen

30 ounces

27 ounces

24 ounces

21 ounces

18 ounces

15 ounces

Sizing of Eggs

Egg processors typically print dates commonly called “Code Dates” on cartons 

for purposes of rotating stock or controlling inventory. “EXP,” “Sell By,” and 

“Best if Used Before” are examples of terminology used for code dating. Use 

of code dates on USDA graded eggs is optional; however, if they are used, 

certain rules must be followed.

If an expiration date is used, it must be printed in month/day format and 

preceded by the appropriate prefix. “EXP,” “Sell By,” and “Not to be sold after 

the date at the end of the carton” are examples of expiration dates. Expiration 

dates can be no more than 30 days from the day the eggs were packed into 

the carton.

Another type of code dating used indicates the recommended maximum 

length of time that the consumer can expect eggs to maintain their quality 

when stored under ideal conditions. Terminology such as “Use by”, Use 

before”, “Best before” indicates a period that the eggs should be consumed 

before overall quality diminishes. Code dating using these terms may not 

exceed 45 days including the day the eggs were packed into the carton.

Temperature fluctuation is critical to safety. With the concern about 

Salmonella, eggs gathered from laying hens should be refrigerated as soon as 

possible. After eggs are refrigerated, they need to stay that way. A cold egg 

left out at room temperature can sweat, facilitating the movement of bacteria 

into the egg and increasing the growth of bacteria. Refrigerated eggs should 

not be left out more than 2 hours.

Dating of Cartons

Why should eggs be 

refrigerated?
Shell Eggs from Farm to Table

No. It’s not necessary or recommended for consumers to wash eggs and may 

actually increase the risk of contamination because the wash water can be 

“sucked” into the egg through the pores in the shell When the chicken lays 

the egg, a protective coating is put on the outside by the hen. Government 

regulations require that USDA-graded eggs be carefully washed and sanitized 

using only compounds meeting FDA regulations for processing foods. 

When shell eggs are hard cooked, the protective coating is washed away, 

leaving bare the pores in the shell for bacteria to enter and contaminate it. 

Hard-cooked eggs should be refrigerated within 2 hours of cooking and used 

within a week.

At the store, choose Grade A or AA eggs with clean, uncracked shells. Make 

sure they’ve been refrigerated in the store. Any bacteria present in an egg 

can multiply quickly at room temperature. When purchasing egg products or 

substitutes, look for containers that are tightly sealed.

Take eggs straight home and store them immediately in the refrigerator set at 

40 °F or below. Keep them in their carton and place them in the coldest part 

of the refrigerator, not in the door. 

Bacteria can enter eggs through cracks in the shell. Never purchase cracked 

eggs. However, if eggs crack on the way home from the store, break them 

into a clean container, cover it tightly, keep refrigerated, and use within 2 

days. If eggs crack during hard cooking, they are safe. Remember that all 

eggs should be thoroughly cooked.

Proper refrigeration, cooking, and handling should prevent most egg-safety 

problems. Persons can enjoy eggs and dishes containing eggs if these safe 

handling guidelines are followed:

•	 Wash utensils, equipment, and work areas with hot, soapy water 

before and after contact with eggs. 

•	 Don’t keep eggs out of the refrigerator more than 2 hours. 

•	 Raw eggs and other ingredients, combined according to recipe 

directions, should be cooked immediately or refrigerated and cooked 

within 24 hours. 

•	 Always cook eggs until both the white and yolk are firm.

•	 Casseroles and other dishes containing eggs should be cooked 

to a safe minimum internal temperature of 160 °F. Use a food 

thermometer to be sure. 

•	 Serve cooked eggs and dishes containing eggs immediately after 

cooking, or place in shallow containers for quick cooling and 

refrigerate at once for later use. Use within 3 to 4 days.

Sometimes eggs are decorated, used as decorations, and hunted at Easter. 

Here are some safety tips for Easter eggs.

•	 Dyeing eggs: After hard cooking eggs, dye them and return them to 

the refrigerator within 2 hours. If eggs are to be eaten, use a foodsafe coloring. As with all foods, persons dyeing the eggs should wash 

their hands before handling the eggs. 

•	 Decorations: One Easter bread recipe is decorated with dyed, cooked 

eggs in the braided bread. After baking, serve within 2 hours or 

refrigerate and use within 3 to 4 days.

•	 Blowing out eggshells: Because some raw eggs may contain 

Salmonella, you must use caution when blowing out the contents to 

hollow out the shell for decorating, such as for Ukrainian Easter eggs. 

Use only eggs that have been kept refrigerated and are uncracked. 

To destroy bacteria that may be present on the surface of the egg, 

wash the egg in hot water and then rinse in a solution of 1 teaspoon 

liquid chlorine bleach per half cup of water. After blowing out the egg, 

refrigerate the contents and use within 2 to 4 days. 

Should you wash eggs?

Why do hard-cooked 

eggs spoil faster than 

fresh eggs?

Safe Storage in Stores

Bringing Eggs Home from 

the Store

Is it safe to use eggs 

that have cracks?

How are eggs handled 

safely?

Food Safety Information 6

Are Easter eggs safe? 
•	 Hunting Eggs: We do not recommend using hard cooked eggs that 

have been lying on the ground, because they can pick up bacteria, 

especially if the shells are cracked. If the shells crack, bacteria could 

contaminate the inside. Eggs should be hidden in places that are 

protected from dirt, moisture, pets, and other sources of bacteria. 

The total time for hiding and hunting eggs should not exceed 2 hours. 

The “found” eggs must be washed, re-refrigerated and eaten within 7 

days of cooking.

No. The breed of the hen determines the color of her eggs. Nutrient levels are 

not significantly different in white and brown shell eggs.

Araucuna chickens in South America lay eggs that range in color from 

medium blue to medium green. Nutrition claims that araucuna eggs contain 

less cholesterol than other eggs haven’t been proven.

No. There is no benefit in eating fertilized eggs. There is no nutritional 

difference in fertilized eggs and infertile eggs. Most eggs sold today are 

infertile; roosters are not housed with the laying hens. If the eggs are fertile 

and cell development is detected during the candling process, they are 

removed from commerce. 

Egg consumption in America was on a 40-year downward slide until the 

1990’s. Then eggs became increasingly popular. The following figures are 

from USDA’s Economic Research Service.

Shell Eggs from Farm to Table

Does the color of the 

shell affect the egg’s 

nutrients?

Are Fertilized Eggs More 

Nutritious?

Year

2008

2004

1990

1950

Eggs per Person

247

256

236

389

Per Capita Consumption

Food Safety Information 7

Sometimes, but not usually. Variation in egg color is due to many factors.

 

•	 Blood spots are caused by a rupture of one or more small blood 

vessels in the yolk at the time of ovulation. It does not indicate the 

egg is unsafe. 

 

•	 A cloudy white (albumen) is a sign the egg is very fresh. A clear egg 

white is an indication the egg is aging.

•	 Pink or iridescent egg white (albumen) indicates spoilage due to 

Pseudomonas bacteria. Some of these microorganisms - which 

produce a greenish, fluorescent, water-soluble pigment - are harmful 

to humans.

•	 The color of yolk varies in shades of yellow depending upon the diet of 

the hen. If she eats plenty of yellow-orange plant pigments, such as 

from marigold petals and yellow corn, the yolk will be a darker yellow 

than if she eats a colorless diet such as white cornmeal. Artificial color 

additives are not permitted in eggs.

Is the appearance of 

eggs related to food 

safety?
Shell Eggs from Farm to Table

How do time and 

refrigeration affect egg 

quality?

What does it mean when 

an egg floats in water?

Safe Cooking Methods

Food Safety Information 8

•	 A green ring on a hard-cooked yolk can be a result of overcooking, 

and is caused by sulfur and iron compounds in the egg reacting on the 

yolk’s surface. The green color can also be caused by a high amount 

of iron in the cooking water. Scrambled eggs cooked at too high a 

temperature or held on a steam table too long can also develop a 

greenish cast. The green color is safe to consume.

The egg, as laid at 105 °F, normally has no air cell. As the egg cools, an air 

cell forms usually in the large end of the egg and develops between the two 

shell membranes. The air cell is formed as a result of the different rates of 

contraction between the shell and its contents. 

Over time, the white and yolk of an egg lose quality. The yolk absorbs water 

from the white. Moisture and carbon dioxide in the white evaporate through 

the pores, allowing more air to penetrate the shell, and the air cell becomes 

larger. If broken open, the egg’s contents would cover a wider area. The white 

would be thinner, losing some of its thickening and leavening powers. The yolk 

would be flatter, larger and more easily broken. The chalazae (kah-LAY-zuh), 

the twisted cord-like strands of egg white that anchor the yolk in the center of 

the white, would be less prominent and weaker, allowing the yolk to move off 

center. Refrigeration slows the loss of quality over time.

An egg can float in water when its air cell has enlarged sufficiently to keep it 

buoyant. This means the egg is old, but it may be perfectly safe to use. Crack 

the egg into a bowl and examine it for an off-odor or unusual appearance 

before deciding to use or discard it. A spoiled egg will have an unpleasant 

odor when you break open the shell, either when raw or cooked. 

Many cooking methods can be used to cook eggs safely including poaching, 

hard cooking, scrambling, frying and baking. However, eggs must be cooked 

thoroughly until yolks are firm. Scrambled eggs should not be runny. 

Casseroles and other dishes containing eggs should be cooked to a safe 

minimum internal temperature of 160 °F. Use a food thermometer to be sure.

Egg mixtures are safe if they reach 160 °F, so homemade ice cream and 

eggnog can be made safely from a cooked egg-milk mixture. Heat it gently 

and use a food thermometer.

•	 Dry meringue shells are safe. So are divinity candy and 7-minute 

frosting, made by combining hot sugar syrup with beaten egg whites. 

Avoid icing recipes using uncooked eggs or egg whites. 

•	 Meringue-topped pies should be safe if baked at 350 °F for about 

15 minutes. Chiffon pies and fruit whips made with raw, beaten 

egg whites cannot be guaranteed to be safe. Instead, substitute 

pasteurized dried egg whites, whipped cream, or a whipped topping. 

•	 To make a recipe safe that specifies using eggs that aren’t cooked, 

heat the eggs in a liquid from the recipe over low heat, stirring 

constantly, until the mixture reaches 160 °F. Then combine it with the 

other ingredients and complete the recipe. 

•	 To determine doneness in egg dishes such as quiche and casseroles, 

the center of the mixture should reach 160 °F when measured with a 

food thermometer.

•	 Eggs and egg dishes, such as quiches or soufflés, may be refrigerated 

for serving later but should be thoroughly reheated to 165°F (74°C) 

before serving.

•	 Use pasteurized eggs or egg products when preparing recipes that call 

for using eggs raw or undercooked. 

Use Safe Egg Recipes
Shell Eggs from Farm to Table

The fresher the egg, the more difficult it is to peel after hard cooking. 

That’s because the air cell, found at the large end of the shell between the 

shell membranes, increases in size the longer the raw egg is stored. As the 

contents of the egg contracts and the air cell enlarges, the shell becomes 

easier to peel. For this reason, older eggs make better candidates for hard 

cooking.

These Chinese eggs are not really 1,000 years old, but are somewhere 

between a month and several years old. The egg is not retained in its 

original state, but rather converted into an entirely different food, probably 

by bacterial action. They are exempt from inspection and grading by FSIS, 

but imported products may be subject to other USDA and FDA regulations. 

Several types of thousand-year-old Chinese eggs are Hulidan, Dsaudan, and 

Pidan. 

Hulidan results when eggs are individually coated with a mixture of salt 

and wet clay or ashes for a month. This process darkens and partially solidifies 

the yolks, and gives the eggs a salty taste.

Dsaudan eggs are packed in cooked rice and salt for at least 6 months. 

During this time, the shell softens, the membranes thicken, and the egg 

contents coagulate. The flavor is wine-like. 

Pidan, a great delicacy, is made by covering eggs with lime, salt, wood 

ashes, and a tea infusion for 5 months or more. The egg yolks become 

greenish gray and the albumen turns into a coffee-brown jelly. Pidan smell 

ammonia-like and taste like lime.

Pickled eggs are hard-cooked eggs marinated in vinegar and pickling spices, 

spicy cider, or juice from pickles or pickled beets. Studies done at the 

American Egg Board substantiate that unopened containers of commercially 

pickled eggs keep for several months on the shelf. After opening, keep 

refrigerated and use within 7 days. Home-prepared pickled eggs must be 

kept refrigerated and used within 7 days. Home canning of pickled eggs is not 

recommended.

What makes hardcooked eggs hard to 

peel?

What are thousand-yearold eggs?

Do pickled eggs keep a 

long time?

Food Safety Information 9
Food Safety Questions?

Shell Eggs from Farm to Table

The USDA is an equal opportunity

 provider and employer.

Revised April 2011

EGG STORAGE CHART

REFRIGERATOR

3 to 5 weeks

2 to 4 days

2 to 4 days

Use immediately after thawing.

1 week

10 days

3 days

After thawing, 7 days, or refer to 

“Use-by” date on carton. 

After thawing, 3 days, or refer to 

“Use-by” date on carton.

3 to 4 days

3 to 5 days

2 to 4 days

3 to 4 days 

3 to 4 days

3 to 4 days

FREEZER

Do not freeze.

12 months

Yolks do not freeze well.

Keep frozen; then refrigerate to thaw.

Do not freeze.

Do not freeze.

Do not freeze.

12 months

Do not freeze.

After baking, 2 to 3 months.

6 months

Do not freeze.

After baking, 1 to 2 months. 

Do not freeze.

After baking, 1 to 2 months.

FSIS encourages the reprint and distribution of this publication for food safety 

education purposes. However, USDA symbols or logos may not be used separately to 

imply endorsement of a commercial product or service. 

Call the USDA Meat & Poultry Hotline

Send E-mail questions to MPHotline.fsis@usda.gov.

Ask Karen!

FSIS’ automated response 

system can provide food safety 

information 24/7 and a

live chat 

during 

Hotline 

hours.

If you have a question 

about meat, poultry, or 

egg products, call 

the USDA Meat and 

Poultry Hotline 

toll free at 

1-888-MPHotline

(1-888-674-6854)

The hotline is open

year-round

 Monday through Friday from 10 

a.m. to 4 p.m. ET (English 

or Spanish).

Recorded food safety 

messages are available 24 hours a day. 

Check out the 

FSIS Web site at

 

www.fsis.usda.gov. AskKaren.gov

PregunteleaKaren.gov

PRODUCT

Raw eggs in shell

Raw egg whites

Raw egg yolks

Raw egg accidentally frozen in shell

Hard-cooked eggs

Egg substitutes, liquid

 Unopened

Egg substitutes, liquid

 Opened

Egg substitutes, frozen

 Unopened

Egg substitutes, frozen

 Opened

Casseroles made with eggs

Eggnog, commercial

Eggnog, homemade

Pies, pumpkin or pecan

Pies, custard and chiffon

Quiche with any kind of filling