6. Wash hands, cooking utensils, and food preparation surfaces with soap and water after contact with raw eggs.
7. Eggs should be cooked until both the white and the yolk are firm and eaten promptly after cooking.
8. Do not keep eggs warm or at room temperature for more than 2 hours.
9. Refrigerate unused or leftover egg- containing foods promptly.
10. Avoid eating raw eggs.
11. 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.
And to add my personal recommendation: If you eat eggs, opt for ones not produced by a factory farm. Not only are factory farms cruel and inhumane, but they create unsafe food. One study showed that 23.4 per cent of farms with caged hens tested positive for salmonella compared to 4.4 per cent in organic flocks and 6.5 per cent in free-range flocks.
To help make sense of what the labels on egg cartons mean–like what’s the difference between “cage-free” and “free-roaming”–see Easy Greening: Organic Eggs.