Eggs & Bird Flu
Will your eggs be safe to eat if bird flu hits the US?
Yes, our pasteurization process kills all bacteria and viruses in eggs. Studies have been published by the US Department of Agriculture and the World Health Organization verifying that the time and temperature protocols of pasteurization for liquid and shell eggs will destroy Avian influenza (bird flu virus).
Why do some hard-cooked eggs have a greenish ring around the yolk?
A harmless green ring is caused by an iron and sulfur compound that is created when eggs are overcooked or not cooled quickly. This green color is also found when eggs are scrambled at temperatures that are too high.
How should I store your eggs?
Store Safest Choice™ Pasteurized Eggs in your refrigerator. It's always best to store eggs in the carton they were purchased in rather than taking them out of the carton and placing them in a pre-formed space in your refrigerator door. This will prevent cracking and keep your eggs from absorbing refrigerator odors.
How long can I keep your eggs un-refrigerated?
Remember that unlike other eggs, fresh Safest Choice™ Pasteurized Eggs are not "potentially hazardous" as defined by the Food and Drug Administration (FDA). By FDA guidelines, refrigeration is not necessary for Safest Choice™ Pasteurized Eggs. However, the FDA does suggest refrigeration simply to retain shelf life—and so do we. Our tests show the quality and culinary value of the egg benefits from refrigeration over time. If eggs have been kept out of refrigeration, we recommend you return them to refrigeration within 8 hours to ensure the original shelf life.
How long after the "Sell By" date are the Safest Choice™ Pasteurized Eggs good?
Safest Choice™ Pasteurized Eggs are good for 6-8 weeks after the "Sell By" date if kept in refrigeration. You can safely eat pasteurized eggs after this period of time; however, they will not have the same farm-fresh taste and will not cook up as nicely as they will before the 6-8 week mark.
Why are some hard-cooked eggs difficult to peel?
Because they are very fresh! The fresher the egg, the more difficult it will be to peel.