The Mudcat Café TM
Thread #143845 Message #3322869
Posted By: gnu
14-Mar-12 - 02:46 PM
Thread Name: BS: poached eggs - the nitty gritty
Subject: RE: BS: poached eggs - the nitty gritty
Geoff the Duck... "The other thing is you don't need to put eggs in a fridge."
If you buy fresh eggs that have never been washed, true. But I buy mine at the supermarket in egg cartons and they have been washed so the MUST be refridgerated. Two hours at room temp and they should be discarded. So says Health Canada...
April 19, 2011
For immediate release
OTTAWA - Health Canada would like to remind Canadians of the importance of proper handling and preparation of eggs in order to prevent foodborne illness.
Although Salmonella is not very common in Canadian eggs, some people are more susceptible to it, particularly young children, the elderly, pregnant women and people with weakened immune systems. Therefore, it is recommended that eggs be cooked thoroughly when serving to people in these high risk groups. You can reduce your risk of contracting foodborne illness from eggs by following a few food safety tips.
Shop carefully: Choose only refrigerated eggs with clean and uncracked shells. Do not use an egg if the egg's contents are leaking through the shell or if the egg is stuck to the carton. Check the "best before" date on the package.
Keep eggs cold: Eggs should be refrigerated within two hours of purchase and should be placed in the coldest section of the refrigerator in their original carton; eggs should not be kept in the refrigerator door. The carton helps protect the eggs from damage and odours. Don't crack the shell of an egg until you want to use it. Hard-cooked eggs, in shell or peeled, and pickled eggs can be stored in the refrigerator for up to one week. Hard-cooked yolks should be used within five days. If you include eggs in your lunch, make sure to include an icepack to keep the eggs cold.
Keep clean: Remember to wash your hands, utensils, cutting boards, and counters carefully with soap and warm water before and after handling raw eggs. This helps avoid potential cross contamination and prevent the spread of foodborne illness related to eggs.
Cook thoroughly: Eggs and egg-based foods should be cooked thoroughly to ensure they are safe to eat. This includes the yolk part of the egg, which should not be runny. Serve egg dishes immediately after cooking and store any leftovers in containers and refrigerate them within two hours. Uncooked cookie dough and batters made with raw eggs can contain Salmonella and should not be tasted or eaten until they are cooked thoroughly. You should use pasteurized egg products instead of raw eggs when you are preparing uncooked homemade foods that use raw eggs, such as icing or Caesar salad dressing.
Easter eggs: Decorated eggs that have been left out on display are not safe to eat. If you want to eat the eggs you decorate you should hard boil them thoroughly and then cool them (either by immersing them in cold tap water or on the counter until they have reached room temperature) before placing them in the fridge. Use a non-toxic colouring dye on eggs. Be sure that eggs are kept cold before and after dyeing. Between dyeing and cooling, they should be out of the refrigerator for no more than two hours in total. Coloured eggs can be stored in a covered container in the refrigerator for up to one week.
It is estimated that there are approximately 11 million cases of food-related illnesses in Canada every year. Many of these illnesses could be prevented by following proper food handling and preparation techniques.
For more information on food safety tips for eggs, please visit:
Government of Canada's Egg Safety Tips
Government of Canada's Food Safety website
Partnership for Consumer Food Safety Education's Be Food Safe Canada Campaign