Store eggs in their cartons or other egg container in the fridge at temperatures less than 5 °C.
Only store clean, uncracked eggs. Do not wash eggs as this can make it easier for bacteria to enter the egg.
Can I use raw eggs in recipes?
Eggs may be an ingredient in:
- home made sauces such as mayonnaise, aioli and hollandaise sauce
- drinks such as eggnog
- desserts such as mousse, tiramisu and home made ice cream.
It is not recommended that foods containing raw or lightly cooked eggs are eaten by:
- young children
- elderly people
- pregnant women
- people with a weakened immune system.
If raw eggs are used in foods that are not cooked, the food or drink should be eaten immediately after it has been prepared or kept at a temperature lower than 5 °C for a maximum of 24 hours until consumed.
Eating out
Cafes, restaurants and other food businesses should be able to advise if any of their products contain raw or lightly cooked eggs.
Commercially manufactured products containing egg products (part or all of an egg in liquid, frozen or dried form) must be either be pasteurised, cooked or otherwise treated to ensure that they do not contain Salmonella bacteria.
Using pasteurised egg products is a safer option than shell eggs for these products. The pasteurisation process will kill Salmonella bacteria, but it does not cook or affect the colour, flavour, nutritional value, or use of eggs.