Are cracked eggs safe to eat?

 Are cracked eggs safe to eat? 

Inexpensive, easy-to-cook eggs are a staple in many Southern kitchens. In fact, Americans consume about 280 eggs per year, according to USDA estimates. 

Eggs are incredibly versatile, so it's hard to repeat the recipe unless you want to. Fried, baked, baked, quiche or baked, or added to cakes, brownies, cookies and more; Chances are you add a dozen eggs to your basket almost every trip to the supermarket. 

Many of us open the lid to inspect the eggs in the carton before baking. But what happens if you forget to do this (or order food delivery or curbside pickup) and find a cracked egg in the carton? This is your food safety plan.

Are cracked eggs safe to eat?

The decision here varies depending on whether you are breaking the egg yourself (either as part of the processing process or when you transfer the product from the bag to the refrigerator, for example), or if the egg is already broken when you bring it home.

An egg cracked by someone else

Bacteria can enter the yolk or white through cracks in the shells. So it's best to avoid cartons with cracked eggs if possible, the USDA's Food Safety and Research Service recommends.
If you buy eggs that are cracked or appear to be moldy, throw the eggs away as soon as possible before anyone unknowingly cooks with them. Other uncracked eggs in the carton should be fine to use as long as they don't show any of the four signs that an egg is unhealthy. 


An egg cracked by you or someone in your household
If you accidentally break the egg when you take it home or take it to its shelf (fortunately, you should not store the egg on the door), you can still use a cracked egg later if you handle it with a little care. go ahead.
Place the cracked eggs in a clean, airtight container, cover with a lid, and store in the refrigerator for up to two days, the USDA says.  When you're ready to use it in the recipe  cook it well to kill any possible bacteria.
To extend the life of your eggs a bit, don't hesitate to freeze the separated egg whites (an ice cube maker works great for this). You can also beat enough eggs to make a mixture like a scramble, and put it in a container with a lid. Both should last for one year. Don't freeze separated yolks without adding a few extra ingredients first.
By the way, if the eggs crack during the hard cooking process, they can be peeled and eaten as they were before, USDA recommends.

How to safely cook eggs properly (and why egg food safety is important)
Cooking an egg correctly is a smart idea any time you prepare eggs. Even uncracked egg can be contaminated with Salmonella since bacteria can enter the egg before the shell is fully formed. Salmonella can cause food poisoning , a condition that can include symptoms such as vomiting, diarrhea, abdominal cramps and fever starts about 12 to 72 hours after eating contaminated eggs and lasts for a week.


Here are the safe doneness levels ​​for the most popular egg preparation options per egg safety center

  • Hard-boiled eggs: 160°F (if cooked properly, a hard-boiled egg will reach 160°F inside - no need to put a thermometer inside!) 
  • Omelets, frittatas, quiches, casseroles, stratas, eggnog: 160°F egg white omelets and meringue tarts: 144°F to 149°F 
  • Scrambled, over easy, over  hard fried, basted and poached:144°F to 158°F 

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