Eggs are one of nature’s most nutritious and economical foods. But, you must take special care with handling and preparing fresh eggs and egg products to avoid food poisoning.
Always remember that when working with eggs, make sure you are dealing with a fresh egg. A quick way to check is this; A fresh egg should sink to the bottom of a bowl of salted water and lay on the bottom; a bad egg will float.
If your recipe calls for uncooked eggs, make it safe by doing one of the following:
Heating the eggs in one of the recipe’s other liquid ingredients over low heat, stirring constantly, until the mixture reaches 160 °F. Then, combine it with the other ingredients and complete the recipe. Or use pasteurized eggs or egg products.
Egg products, such as liquid or frozen egg substitute, are pasteurized, so it’s safe to use them in recipes that will be not be cooked. However, it’s best to use egg products in a recipe that will be cooked, especially if you are serving pregnant women, babies, young children, older adults, and people with weakened immune systems.