Interestingly, Salmonella can be present inside the egg even before the shell forms, meaning washing the shell will not make it safe.
How to Use the Julian Date Safely
To ensure you’re consuming fresh eggs, locate the three-digit Julian date on the short side of the carton, often near the USDA grade mark. Convert this number to a calendar date using a Julian date converter, and aim to use the eggs within 3 to 5 weeks of the pack date. When in doubt, it’s best to discard eggs, especially when preparing dishes like quiche, hollandaise, custard, or tiramisu.
Tips to Prevent Egg-Related Illness
To minimize the risk of egg-related illnesses, follow these essential tips:
- Avoid consuming raw or undercooked eggs unless they are pasteurized.
- Cook egg dishes to an internal temperature of 160°F; using a thermometer is highly recommended for quiche and custards.
- Do not leave eggs out at room temperature for more than 2 hours (or 1 hour if the temperature exceeds 90°F).
- Always wash your hands and surfaces after handling raw eggs.
- Purchase eggs with clean, uncracked shells.
