Eggs
The Department of Health recommend that raw eggs are not used as an ingredient in uncooked dishes (such as mousses or home made mayonnaise) or lightly cooked products (such as meringues) due to the risk of salmonella food poisoning. It is advisable to use commercially available alternatives such as pasteurised whole eggs, egg white or yolks or pasteurised ready to eat products such as pasteurised mayonnaise or meringues.
To refrigerate or not refrigerate? - That is the question!!
- Eggs should be refrigerated in their box to help prevent cross contamination.
- Use eggs before the 'Best before date printed on them or on accompanying packaging.
- Wash hands before and after handling eggs
- Discard dirty or cracked eggs
- Eat dishes made with eggs as soon as possible after you have prepared them
- Use pasteurised egg for dishes which are uncooked or lightly cooked, such as home made mayonnaise, mousse and hollandaise sauce.
- Store eggs away from ready-to-eat foods.
- The elderly, unwell, babies, toddlers and pregnant women should avoid raw egg and raw egg dishes and only consume eggs that have been cooked until the white and yolks are solid.
Some alternative egg and egg products are:
- Lion brand eggs
- Pasteurised liquid egg
- Pasteurised frozen egg
- Pasteurised dried egg
There are an incredible amount of egg products available on the market today. If you can think of a way for egg to be sold then it probably exists. For example, eggs are available liquid, frozen and dried. Fried and poached eggs are available cooked and ready to serve, as is scrambled egg. Boiled eggs are cooked and ready shelled for use in products like scotch eggs.
The British Egg Information Service and the British Egg information Council have a website with useful practical information for both businesses and consumers.
- nutrition
- egg safety
- Lion Quality
- recipes
- egg products