About the egg recall. Since many of us remove the eggs from the carton,

[Paper Roses]

and store them in trays, are we supposed to throw them out? It does me no good to know the brands recalled. The egg box is long gone.

I am going under the assumption, since everything I use eggs for is being cooked, that any questionable bacteria will be killed in the cooking process?

Wrong? Should I throw out the dozen I have now or make sure I cook the heck out of anything with eggs in it? How many of us really know what company provided the eggs from their grocery store?
The reports about Salmonella poisoning seem to be getting worse yet nobody seems to address how we figure if our eggs are part of the recall. If I remember, my store just indicated eggs, large white. brown etc. I do not remember ever reading a supplier's name.

[Tesha]

1. Fully cooked are fine.

or call the store, they should know.

[Vinca]

2. I don't think any of the salmonella eggs were shipped to our neck of the woods.

I wouldn't worry about it unless they expand the recall.

[MajorChode]

3. You can find out based on the numbers printed on the egg carton

http://www.eggsafety.org/mediacenter/alerts/73-recall-affected-brands-and-descriptions

You can destroy the bacteria by cooking, but you have to really cook them all the way through. No runny yokes or whites.

[Warpy]

4. Cook them thoroughly

Most of the people who've gotten sick have eaten things like Caesar salads, with a raw egg cracked into the dressing. Another thing that's off the menu, alas, is home made mayonnaise.

Anything that cooks the egg is fine.

BTW, the paper cartons are ideal egg storage containers. Unlike those plastic cups in the fridge, they don't allow any condensation to disturb the coating on the outside of the shell.

The only thing I've ever used those stupid, useless egg holders in the fridge door for is storing veggie bouillon cubes.

[kestrel91316]

5. I didn't pay any attention to the recall details, I just hard-boiled

the eggs I had on hand. The heat kills Salmonella and since it's an infection and not a poisoning, they are perfectly safe now.

The new carton of eggs that I just got at Gelson's today comes from CA as near as I can tell, so I'm not worried. The recalled eggs were ALL from IA, right?

[auntAgonist]

6. The nutrition group I belong to posted this

I don't have a link for it though, but here goes...

Salmonella enteritidis inside of eggs is not eliminated by standard methods
of food preparation, short of cooking eggs until they are dry and hard.
Effectiveness of cooking to reduce Salmonella bacteria is measured as a % of
bacteria surviving after cooking. Humphrey et al. (1989) established that
eggs that were confirmed to contain Salmonella bacteria will still contain
Salmonella bacteria after cooking. Eggs that are poached, soft boiled or
cooked sunny-side up show that after cooking the bacteria still remained in
100% of samples starting with bacteria. Eggs cooked over easy/over medium
(in vegetable oil for approximately 2.5 minutes at 120°F.) showed that
Salmonella bacteria remained in up to 56% of samples after cooking.
Scrambled and hard cooked eggs where no visible liquid remains, were the
only eggs that resulted in 0% containing bacteria after cooking.