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For egg safety - to stay healthy and avoid foodborne illness — USDA advises:
- · Always buy eggs from a refrigerated case. Choose eggs with clean, uncracked shells.
- · Buy eggs before the "Sell-By" or "EXP" (expiration) date on the carton.
- · Take eggs straight home from the grocery store and refrigerate them right away. Check to be sure your refrigerator is set at 40°F or below. Don't take eggs out of the carton to put them in the refrigerator -- the carton protects them. Keep the eggs in the coldest part of the refrigerator — not on the door.
- · Raw shell eggs in the carton can stay in your refrigerator for three to five weeks from the purchase date. Although the "Sell-By" date might pass during that time, the eggs are still safe to use. (The date is not required by federal law, but some states may require it.)
- · Always wash your hands with warm water and soap before and after handling raw eggs. To avoid cross-contamination, you should also wash forks, knives, spoons and all counters and other surfaces that touch the eggs with hot water and soap.
- · Don't keep raw or cooked eggs out of the refrigerator more than two hours.
- · Egg dishes such as deviled eggs or egg salad should be used within 3 to 4 days.
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