Eggs

• Keep eggs in their carton and in the fridge.

• DO NOT eat eggs if they have been left out of the fridge for more than 2 hours.

• Check your eggs for visible cracks - if any are cracked it is safest to discard them.

• Keep hands, surfaces and utensils clean & dry before & after handling eggs.

• Separate whites from yolks using an egg separator - using the eggshell could contaminate the raw egg.

• Consume eggs within the recommended date on the carton. 

• To minimise risk, cook eggs until the white is completely firm and yolk begins to thicken.

• Prepare raw egg foods just before you are going to consume them and refrigerate immediately at 5°C or below, so the bacteria cannot grow.

• If you have your own hens, gather eggs from their nesting places daily, carefully check for cracks and wipe off any visible dirt with a dry cloth or paper towel but DO NOT wash the eggs, then wash your hands with soap and water and dry thoroughly.

• DO NOT serve foods containing raw eggs to:

- children under 2 years, 

- pregnant women, 

- people older than 70 years, and

- people with low or compromised immune systems