Maintaining Your Standards

Handle Eggs Properly For Maximum Quality and Safety

Canada has one of the safest egg supplies in the world. The Canadian egg industry follows strict procedures and standards to ensure only the highest quality eggs reach your business. It is extremely rare that there is a food safety concern with eggs but, like other perishable foods, eggs need to be handled properly and refrigerated constantly. Practice the following egg handling guidelines and make sure your employees practice them as well.

Purchasing Guidelines
Egg Quality Standards
Types of Eggs Available to Foodsrvice Operators
Handling Guidelines
Storage Guidelines
Preparation Guidelines

Purchasing Guidelines

1. Use an egg supplier who practices a disciplined, safe food handling program such as HACCP (Hazard Analysis Critical Control Points).
2. Purchase only clean, uncracked Grade A shell eggs that have been refrigerated at all times.
3. Purchase only the quantity of fresh shell eggs needed for one or two weeks.
   
4. Purchase eggs that are packed in snug-fitting crates or boxes to keep breakage to a minimum. Eggs are generally packed in boxes of 15 dozen.
   
5. Consider egg size in relation to use and price. Compare prices for different sizes of eggs.
   
6. Check the quality of eggs delivered to you. Inspect the shells and break a few randomly to make sure they meet the quality standards for Grade A eggs. (See Egg Quality Standards below)
   
7. Do not accept eggs that have become frozen, since frozen whole eggs will not have the cooking qualities of a Grade A egg.
   

Egg Quality Standards

There are many misconceptions about egg quality. Quality is indicated by grade and is not related to size, shell colour or yolk colour. Agriculture and Agri-Food Canada provides grading standards for shell eggs, and its official maple leaf symbol certifies that the eggs have been graded for quality. The following outlines the characteristics of a Canada Grade A egg.

Types of Shell Eggs Available to Foodservice Operators

Types of Shell Eggs Available to Foodservice Operators:

• Grade A White (Small, Medium, Large, Extra Large)
• Grade A Brown (Small, Medium, Large, Extra Large)
• Omega-3 Enhanced Eggs
• Free Run Eggs
• Organic Eggs

Handling Guidelines

1. Follow an approved sanitation program whenever food is prepared and don't compromise it by taking short cuts.
2. Wash your hands with hot, soapy water every time food is prepared.
   
3. Use only sanitized utensils, equipment and work areas even if they have just been used for another food.
   

Storage Guidelines

1. Refrigerate eggs below 40°F (4°C) immediately after delivery. Eggs should not stand at room temperature for more than two hours.
   
2. Keep eggs in their original case or carton to prevent loss of moisture and absorption of odours, and to minimize breakage.
   
3. Store eggs away from foods with strong odours. The porous egg shell can allow absorption of strong odours which can affect the taste of eggs. Foods such as onions, cabbage, apples, citrus fruits and cheese should be stored away from eggs.
   
4. Use the "first-in, first out" method of stock rotation to ensure a continuous supply of fresh, quality eggs.
   
5. Leftover yolks and whites may be refrigerated for two to three days in clean, airtight containers. Store leftover yolks in water or milk to prevent drying, or hard poach and grate for use as a garnish.
   
6. Leftover raw eggs may also be frozen.
   • Freeze eggs in appropriate amounts so that only what is needed is thawed. Thaw frozen eggs in the refrigerator and use only in recipes that are throughly cooked.
     
   • To freeze whole eggs, gently beat until just blended.
     
   • To freeze yolks, beat in salt, sugar or corn syrup (choice will depend on intended use of eggs after thawing). This will prevent lumpiness. Use the following amounts:
     
     • 1/2 teaspoon (2 mL) of salt per 1 cup (250 mL) of yolks.
       
     • 1 tablespoon (15 mL) of sugar or corn syrup per 1 cup (250 mL) of yolks.
       
   • To freeze whites, simply freeze in an airtight container, leaving room for expansion.
7. Leftover cooked eggs do not freeze well as whites become tough
   and rubbery.
8. Do not defrost frozen eggs or egg products at room temperature. Thaw only in the refrigerator. Defrosting eggs at room temperature may cause curdling, off flavors and bacterial growth.
   
9. Use defrosted eggs promptly. Refrigerate any unused portions and use within 3 days.
   

Preparation Guidelines

1. Keep eggs refrigerated until required.
   
2. When ready to use, only remove from refrigeration eggs that will be used within 1 to 2 hours. Do not set eggs beside a grill, range or any source
   of heat.
   
3. Separate egg shells from their contents with care and immediately discard egg shells.
   
4. Whenever possible, cook eggs individually or in small batches and
   serve immediately.
   
5. If egg dishes must be prepared in advance, hold cold egg dishes below 40°F (4°C). Hot egg dishes must be held above 140°F (60°C) on appropriate equipment, until served, or refrigerated immediately and brought down to a temperature of 40°F (4°C) or below, within 4 hours. Hot egg dishes that have been refrigerated should be reheated to 165°F (74°C).
   
6. Cook scrambled eggs in small batches of no more than 3 quarts until no uncooked egg is visible.
   
7. Start fresh with a new steam table pan for each batch of eggs. Never add freshly cooked eggs to leftover eggs on the steam table.
   
8. Partly cooked dishes (scrambled eggs, omelettes, souffles, etc.) should be cooked and served immediately. Mixtures used for these items should be kept refrigerated, and the smallest practice batch size should be used.
   
9. For custards and egg puddings, refrigerate immediately after preparation.
   To ensure rapid cooling, fill dishes to a depth of no more than 2 inches (5 cm).
   
10. Always keep Egg Salad refrigerated. Mayonnaise based salads provide an ideal medium for bacterial growth. Keep ingredients for Egg Salad refrigerated until preparation time.
    
11. For sauces and salad dressings that use raw eggs, such as mayonnaise, prepare in small batches and serve immediately. If larger portions must be prepared, it is recommended to use pasteurized products.