8 Mistakes You're Making When Handling and Storing Eggs
In 2011, the average American ate 245 eggs per year, and by 2020, that figure was up to 286.5. In other words, it's safe to say that Americans love eggs—whether they are part of an early morning meal or eaten later in the day. And while eggs are plentiful and can zhuzh up anything from a salad or sandwich to a comforting bowl of ramen, they're also one of the most high-maintenance foods to handle (thanks in part to their fragility) and store. For example, unlike, say, potatoes, eggs must be safely handled, promptly refrigerated, and thoroughly cooked. And if eggs aren't stored properly, they can develop bacteria, which can cause those who eat them to become ill.
Given that eggs can be tricky, we consulted the United States Department of Agriculture Food Safety and Inspection Service website, which has an entire section dedicated to egg safety and storage. While some of the information is common knowledge, like the fact eggs need to be refrigerated, there are some nuances that are less obvious. With that in mind, we compiled a list of mistakes you might be making when handling and storing eggs—and what to do instead.