Information provided by Cornell Cooperative Extension of Monroe County, NY(585)461-1000. Cornell Cooperative Extension provides equal program and employment opportunities.

Due to an unusual strain of salmonella that is passed from a chicken's ovary to its eggs, USDA has recommended that no eggs be eaten raw or partially cooked. Salmonella enteritidis has not been found in any eggs produced in NYS thanks to a flock testing procedure. However, since all eggs eaten in NY are not produced in NY, it is wise to cook all eggs and egg containing products thoroughly. Eggs should be cooked until the yolk is set and no longer runny. Scrambled eggs or omelets should be cooked until they appear dry and set. Salmonella enteritidis is killed when food is held at 145º F for 15 seconds. Do not prepare recipes in which eggs are not cooked in the final product. Some examples are Caesar Salad and eggnog. In these recipes, use only pasteurized eggs.

The greenish discoloration that sometimes is found on the yolk of a hard-cooked egg is the result of cooking the egg too long or at too high a temperature, or cooling it too rapidly following cooking. It has no effect on the safety or nutritional value of the egg.

While raw eggs may be kept refrigerated in their closed container for several weeks, cooked eggs in the shell will only keep up to 7 days refrigerated, and shelled, cooked eggs kept covered last only 5 days. Cooked eggs should never be kept at room temperature for more than 2 hours.

If hard cooked eggs are difficult to peel, most likely they were freshly laid eggs. Eggs that have been stored in the refrigerator for a number of days will peel more easily.

Occasionally a blood spot may appear in eggs, although this is highly unlikely in eggs that come from major producers. The spot is not a sign of spoilage in the egg, simply something that was missed as the eggs were examined prior to shipping.

Eggs can be frozen, but must be separated first. Choose only fresh, uncracked eggs. Separate and freeze egg whites, tightly covered, up to 12 months. Yolks that will be used in sweet dishes can be prepared for freezing by mixing 1 tablespoon of corn syrup into 6 egg yolks. For other recipes, mix 1/2 teaspoon salt with 6 egg yolks. Package tightly covered and freeze up to 12 months. Yolks become very thick and rubbery if frozen untreated. Be sure to thaw frozen eggs in the refrigerator. 1 Tablespoon egg yolk = 1 large egg yolk. 2 Tablespoons egg white = 1 large egg white. Use promptly after thawing.