Yes, raw eggs are safe to eat in Canada. Canadian eggs undergo an intense inspection process before they reach grocery stores, and the risk of salmonella contamination is extremely low.
Canadian egg inspection protocols include mandatory salmonella testing, strict on-farm hygiene practices, a standardized code of quality production practices, and safe cooling from farm to table. In addition, egg grading standards and safe handling guidelines are enforced for grocery stores, restaurants, and consumers. The risk of salmonella in Canadian eggs is much lower compared to other countries, such as the United States, so information regarding raw egg safety from the U.S. may not apply here in Ontario.
That said, there are a few important considerations when consuming raw eggs. In Canada, bacterial contamination is rare and usually linked to improper handling. If you choose to eat raw eggs, here are some simple guidelines to follow:
- Use eggs that are graded (look for the Grade A stamp and a best-before date on the carton) and have been kept refrigerated in the grocery store.
- Choose fresh eggs, well before the best-before date.
- Ensure the eggs are clean, free of cracks, and have been stored properly in the fridge.
- Always wash hands, utensils, and work surfaces before handling eggs.
- Serve raw egg dishes immediately, or store them in the fridge and consume within a few hours, or freeze them. The same applies to leftovers.
Egg farmers are committed to providing the safest, highest quality, and most nutritious eggs possible. When you see the Grade A Egg Quality Assurance (EQA) logo on an egg carton, you can be confident that the eggs meet all food safety and animal care standards.