Holiday baking and food preparation that involves raw eggs requires special care. Prevent food poisoning caused by eggs by safe handling, refrigeration and cooking.
Raw eggs in holiday recipes require some attention. High temperatures required to cook cake cookies and candy containing raw eggs are sufficient to kill bacteria. However, the raw eggs in cookie dough may present a hazard, especially to children, the elderly and those with certain health problems – uncooked cookie dough is not safe to eat.
- Buy eggs only sold from a refrigerator or refrigerated case.
- Open the carton and make sure that the eggs are clean and the shells are not cracked
- Refrigerate promptly.
- Store eggs in their original carton and use them within three weeks for best quality.
- Place the carton in the coldest part of the refrigerator – not in the door, where temperatures may fluctuate when opened and closed.
Before preparing any food, remember that cleanliness is key! Wash hands, utensils, equipment and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-containing foods.
Tasting cookie or cake batter can be tempting, but remember that bacteria could be lurking in those uncooked eggs, according to the U.S. Department of Agriculture (USDA).
Sources: Michigan State University Extension, University of Illinois Extension
