- Buy eggs from shops where they are kept at a cool place
- Immediately after purchasing eggs, place them in the refrigerator without removing their packaging
- Separate eggs from other raw foodstuffs as well as other foodstuffs which are ready to be consumed
- Handle eggs with care, as they may break easily
- Always wash your hands both before and after handling foodstuffs
- Clean any surfaces, utensils and equipment right after their contact with raw eggs
- Do not wash raw eggs. Any bacteria existing on the egg’s surface are transferred through drops onto surfaces in the surrounding area.
- Consume cooked eggs/ preparations shortly after cooking or keep them refrigerated
- Cook eggs until both the egg white and yolk are completely cooked.
- It is better to use pasteurised eggs in recipes containing raw eggs which are not intended to be cooked or which will be lightly cooked.
- Eggs are an important source of protein, vitamins and trace elements.
- They have low saturated fat content, which is the main source of the increase of cholesterol in the blood
- They have a low calorific value- An average sized egg contains 86 calories.
