This is especially important for pregnant women, and other high risk individuals most at risk for foodborne illness. Fried eggs should be cooked on both sides or in a covered pan. Scrambled eggs should be cooked until firm throughout. Buy refrigerated grade AA or A eggs with clean, uncracked shells. F. Do not wash eggs before storing or using them.
Washing is a routine part of commercial egg processing and rewashing is unnecessary.
Use raw shell eggs within five weeks after bringing them home. Use leftover yolks and whites within four days after removing them from the shell. Wash hands, utensils, equipment, and work areas with hot, soapy water before and after they come in contact with eggs and egg-containing foods. Review traditional recipes that, when served, contain raw or under-cooked eggs. Replace with recipes that, when served, contain thoroughly cooked eggs.