How to Store, Cook and Eat Eggs Safely for Maximum Freshness

Eggs are a common food, but handling them safely is important for health. Whether buying, storing, or cooking, a few simple steps can reduce risks and keep them fresh.

From checking labels to testing freshness, proper care ensures eggs remain safe to eat. Experts also recommend limits on how often they should be consumed.

When shopping, always check the egg labels. 'D' eggs, marked for dietary use, must be eaten within a week. 'C' eggs, meant for general cooking, last longer under the right conditions. Eggs should also be graded by weight, from Grade 3 up to premium, and their shells must be clean and free of cracks.

Storing eggs correctly extends their shelf life. They can be kept for up to 25 days if the temperature stays below +20°C. A quick freshness test involves placing an egg in water—if it floats, it has gone bad.

Before cooking, wash the eggs and scrub hands and utensils with soap afterwards. This helps prevent contamination from bacteria like salmonella and listeria. Avoiding raw or soft-boiled eggs further lowers the risk of illness.

Nutritionally, a single chicken egg provides around 6.5 grams of protein and 5.2 grams of fat, along with essential micronutrients. Duck and goose eggs, however, are richer in calories and usually reserved for baking.

Health guidelines suggest adults eat no more than one or two eggs, three to four times a week, with breaks in between. This balance helps maintain a varied diet while enjoying their benefits.

Following these steps keeps eggs safe and nutritious. Proper storage, careful handling, and moderation in consumption all play a role. By checking labels and cooking thoroughly, risks are minimised, and freshness is preserved.