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Are recalled eggs safe to bake with?


The egg recall is still going strong, with over 550 million eggs recalled so far. If you happen to have some eggs that were explicitly listed in the recall, you can simply return them to the store for some new eggs. But if you’re concerned that other eggs might have been affected and not discovered yet (as many people are), does that mean that you have to stop buying eggs, or only seek out small, local farmers whose eggs are probably ok? The answer is no, although looking for local farmers to supply your produce and other groceries is never a bad idea, because thoroughly cooking eggs makes them completely safe to eat.

I’ve seen several ads from the Egg Council reminding people that the whites and yolks of their eggs should be firm and fully cooked before eating. This makes it sound a bit like you should only eat fried eggs or hard boiled eggs, when in fact baking also results in fully cooked eggs. That means that, while you might not want to eat the raw batter, you can use eggs without fear in recipes like chocolate chip cookies, brownies and cakes. The time in the oven will fully cook the eggs in the batter and it is safe to bake even with recalled eggs.

That said, I would of course recommend returning any eggs that have definitely been recalled to the store you bought them from. If you’re still concerned about other eggs during the recall, you have a couple of other options, as well. The first is to use eggs that are pasteurized in the shell, like Davidson’s Eggs, which can be found at specialty markets. The second is to turn to recipes that don’t use eggs temporarily. And, of course, you’ll want to wash your hands thoroughly after handling both egg shells and egg whites/yolks.

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  • Ryan
    August 27, 2010

    thanks for this post, I’m not concerned about my eggs but my other half is, even when they are baked, so this can put his mind to rest.

  • Thanks for sharing this egg post with us. It is very informative and helpful. I love my eggs too much to give them up.
    LOVED meeting you this week at Baking with Betty 🙂

  • Wendy (The Local Cook)
    August 27, 2010

    The best option, of course, is to find a local farmer you trust who raises organic, cage free chickens for eggs. They taste awesome and you don’t have to worry about salmonella!

  • Deborah
    August 27, 2010

    When I was cooking for my friend taking chemotherapy I used Davidson pasteurized eggs. I would hav heated to give her salmonella to go with chemo. I made her a your Lemon Buttermilk pie with meringue topping and there was no difference in the taste.

  • smilinggreenmom
    August 29, 2010

    I think I will just be avoiding them all together for awhile. I don’t like what I see with our food system and think that this should be a huge eye-opener! Yuck. However, I can easily make that choice and would have no clue what people/business’s would do that rely on them daily for their livelihood. It’s just awful. I am thankful that we have not had any eggs in awhile and I am definitely doing everything I can to avoid them and make sure my family keeps our immune system strong. We take our daily Vidazorb probiotic and we are trying to make sure to eat lots of whole foods that have vitamins and minerals for our bodies to stay healthy! This is so sad.

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