Salmonella Outbreak: How to Tell if Your Eggs are Safe to Eat

In the wake of a multi-state salmonella outbreak that has forced the recall of more than 200 million eggs, consumers need to be extra cautious so as not to get sick. Here are 5 easy steps you can take to make sure your eggs are salmonella-free and safe to eat:

Ray Simon on April 19, 2018

Make sure your eggs are well-done and the yolks are not runny. Raw or uncooked eggs should not be eaten unless they’re pasteurized, according to the U.S. Centers for Disease Control and Prevention (CDC).
Hard-boiled eggs need to cook for at least 12 minutes, and should be eaten while they’re still hot.
Keep your refrigerator cold. All eggs need to be refrigerated at 40 degrees or cooler to avoid harmful bacteria from growing, CDC said.
To check if an egg is fresh and safe to eat, try the water test. Simply drop the egg in a bowl of water – if it sinks to the bottom, it’s fresh; if it floats, it’s not.
Look for the carton number and see if it is affected by any recalls. The most recent egg recall involves cartons labeled with the plant number P-1065, with packing dates ranging from 011 through 102.

The recalled eggs were sold by several major retailers, including Walmart, Food Lion, and Publix, in 9 states: Colorado, Florida, New Jersey, New York, North Carolina, Pennsylvania, South Carolina, Virginia and West Virginia.

The eggs were sold under multiple brand names, including: