Always Cook Your Eggs Properly
Regardless of blood spots, proper egg storage and cooking are essential.
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Store-bought eggs should always be refrigerated.
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Farm-fresh eggs may be kept at room temperature, as long as the area is cool and out of direct light.
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Avoid using eggs with cracked shells, since bacteria can enter easily.
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Once cooked, eggs can be refrigerated for up to one week.
For illustration purposes only
When handling eggs, wash your hands before and after cracking them. Cook eggs until both the yolk and white are firm; consuming raw or undercooked eggs increases the risk of salmonella. If your recipe requires raw or lightly cooked eggs, choose pasteurized ones to reduce the risk of foodborne illness.
When transporting eggs—such as in a lunchbox or picnic cooler—keep them chilled with ice packs and out of direct sunlight.
