Spring - A Great Time for Eggs

Eggs are used all year 'round, but they are especially important for spring celebrations. After years of debate about their nutritional value, you may wonder if they are still considered a healthy choice.

The current view is that eggs are good in moderation-just don't go overboard. If you have normal cholesterol level, there is no reason to avoid eggs.

If you have an exceptionally high cholesterol level, however, cutting down on foods like eggs, as well as other foods high in saturated fat and trans fat, is a good idea. Balance your cholesterol intake by choosing other foods that are low in cholesterol (such as fruits and vegetables and whole grains) when eating eggs.

Eggs are economical and easy to prepare in a variety of ways.

Egg protein is of high quality. Eggs provide vitamin A, riboflavin and other vitamins, minerals, and phytochemicals such as lutein. The yolk contains all the fat, saturated fat, and cholesterol in an egg.

Like all perishable foods, such as meat, poultry, seafood, and produce, eggs need to be handled properly to prevent foodborne illness. Occasionally, eggs with clean, uncracked shells can be contaminated with bacteria.

Take Steps for Safe Egg Handling

Refrigerate eggs. Refrigerate eggs promptly after purchasing. Any bacteria present in an egg can multiply quickly at room temperatures. Store eggs in the refrigerator in the original carton. Put them in the coldest part of the refrigerator, not on the door, at 40 degrees F. or slightly below.

Don't wash eggs. That could increase the potential for bacteria on the shell to enter the egg.

Use eggs promptly. Use raw shell eggs within 3 to 5 weeks. Hard cooked eggs will keep refrigerated for 1 week.

If eggs crack on the way home from the store, break them into a clean container, cover it tightly, refrigerate, and use within 2 days.

Handle eggs safely. Wash hands, utensils, equipment, and work areas with warm, soapy water before and after touching eggs.

Cook eggs thoroughly to kill any bacteria present. Yolks and whites will be firm. Cook dishes containing eggs, such as lasagna or cheesecake, to an internal temperature of at least 160 degrees F.

Do not eat raw eggs. This includes homemade mayonnaise, eggnog, cookie dough and cake batter. Tasting is tempting but can be dangerous.

Keep eggs cool. Do not leave eggs-including Easter eggs-or egg dishes at room temperature for more than 2 hours.

Freeze raw eggs for longer storage. Beat yolks and whites together, or freeze egg whites separately. Use frozen eggs within a year.