Are you at risk of making your nieces and nephews sick if you serve them one of your famous cheese omelets or legendary chopped egg salad sandwiches?

With the recall of 500 million eggs by an Iowa egg producer due to Salmonella last week, it’s becoming scarier to serve eggs to our nieces and nephews. But eggs are a wonderful source of protein and many kids love them. And since the bad eggs, sort of speak, have been recalled, there’s no reason not to serve eggs. But there are still things you can keep in mind to reduce risks of Salmonella in the future, even from apparently good eggs.

The CDC recommends the following tips for reducing the risk of Salmonella Enteritidis:

1.    Keep eggs refrigerated at = 45° F (=7° C) at all times.
2.    Discard cracked or dirty eggs.
3.    Wash hands, cooking utensils, and food preparation surfaces with soap and water after contact with raw eggs.
4.    Eggs should be cooked until both the white and the yolk are firm and eaten promptly after cooking.
5.    Do not keep eggs warm or at room temperature for more than 2 hours.
6.    Refrigerate unused or leftover egg-containing foods promptly.
7.    Avoid eating raw eggs.
8.    Avoid restaurant dishes made with raw or undercooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or Caesar salad dressing) that calls for raw eggs.
9.    Consumption of raw or undercooked eggs should be avoided, especially by young children, elderly persons, and persons with weakened immune systems or debilitating illness.

So no soft boiled eggs for little ones, and try a healthful chopped salad instead of Ceasar salad when eating out. And we know this one will be a tough one, but no licking the bowl of cake batter than contains raw eggs.

Now, how about one of the omelets, Auntie?

Published: August 23, 2010