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1 Mary Lee Chin August 30, 2010 at 4:26 pm

Hi Ann,
Hope you may remember me as the registered dietitian from the Egg Tour earlier this year in Arizona. As a registered dietitian, I am concerned that people should not eliminate nutrient-rich eggs from their diet due to the highly publicized recall. It’s a good time to review basic food safety guidelines and protect family’s food. Four simple steps can help keep protein-rich eggs as well as all food safely on the table. Below is background information you are welcome to use on your website and blog.

Please remember that if I can ever provide any further information on food, diet and health, please do not hesitate to contact me.


Mary Lee Chin, MS, RD
Nutrition Edge Communications

Safe Egg Handling 101: Clean, Separate, Cook and Chill
Completely Cooked is Completely Safe

In the wake of the recent half billion egg recall, it’s a good time to revisit basic safe food handling guidelines. People are concerned and sensitized of the safety of consuming eggs. But it only takes a few simple steps to keep this nutrient dense food in our diet safely.

“Clean, Separate, Cook and Chill will help keep not only eggs, but all foods safe in your kitchen, says local registered dietitian Mary Lee Chin, who consults with the Egg Nutrition Center.

“I am concerned that people should not eliminate nutrient-rich eggs from their diet due to the highly publicized recall. Four simple steps can help keep this protein-rich food safely on the table,” says Chin.
First: keep everything clean including washing hands and utensils that have come into contact with raw eggs (or raw foods in general). You avoid any cross contamination and that’s a good habit to get into when you handle any raw food.

How long to wash your hands? Experts recommend about 20 seconds with warm soapy water–about the length of time to sing the ABC’s as your preschoolers know.

And while not a major source of contamination, launder one item that many people don’t think about—reusable grocery sacks. Or designate a few reusable bags or use the plastic bags to pack foods of animal origin away from fresh fruits and vegetables.

Next, keep things separate: Keep eggs and raw items separate in your grocery cart and bag them separate from the foods that will be consumed raw. Don’t put raw eggs or raw meat with your fruits and vegetables that you will not be cooking. Keep a separate cutting board for raw meats and another for food preparation does not require cooking, such as salads. Again, this simple step helps avoid cross contamination.

Cook your eggs to at least at 160 degrees Fahrenheit. This is where the egg yolk is firm. Eliminate recipes that use raw eggs such as meringues that are whipped up from raw egg whites and folded into mousses or pies for example. Pre-pasteurized egg whites are options for these recipes. Completely cooked, is completely safe.

Keep food well chilled. Make the grocery shopping trip the last of your errands before heading home. If you are going to be running errands after the trip to the grocery, store the perishables, including eggs, in a cooler with an ice pack, in your car.

Eggs should be stored in the refrigerator that is between 33 and 40 degrees Fahrenheit. Keep eggs in the original container in the main body of refrigerator, not on the egg carrier in the door. It is difficult to keep the temperature constant, especially if you have a family that continuously opens the refrigerator.

When you have a cooked egg or other perishable food product don’t let it sit out on the counter, put it in the refrigerator. The rule is that if perishable food is left two hours at room temperature, it should be discarded.

When cooked properly, eggs are always a safe, wholesome and convenient food for you and your family to enjoy. Eggs are all-natural and packed with a number of nutrients. One egg has 13 essential vitamins and minerals in varying amounts, high-quality protein, unsaturated fats and antioxidants, all for 70 calories.

For more information on this recall and the safe handling of eggs, please visit or

“You can still keep nutrient rich eggs a safe part of your diet by following these simple safe food handling practices: Clean, Separate, Cook and Chill,” reminds Chin. And, these recommendations apply to all foods.

2 Ann August 31, 2010 at 12:34 pm

Hi there Mary Lee, yes of course I remember you!
Typically, I keep the contact me comments private, but I think this one is important to share with everyone. It’s so unfortunate that this egg farm incident occurred – it’s pretty nasty actually! And, so close to home, yikes! However, they are not all like that and eggs are such a nutritious part of our diet that I’d also hate for people to just go cold turkey (so to speak:) on eggs! I hope people understand that all egg farms are not like this and there are plenty of clean, humane farms and don’t discount those farms or those eggs!

3 joy September 21, 2010 at 2:47 am

Hi Ann, I just love your site. I have recently found out that I have a wheat allergy. I am in the midst of trying to give it up altogether (not easy) I too love baking and cooking and want to give my family healthy, tasty meals. I live ‘down under’ and would love to be in touch with someone on the other side of the world and swap ideas and recipes. Keep up the good work your photos and recipes are great! :)

4 Marina Kaplan October 10, 2012 at 4:29 pm

Hi, Ann: I want to make (again) your hazelnut oat flour cookies. But want to replace the oat flour with regular flour. Can I? If I can, is it all purpose flour or pastry flour (since I do not know how they differ)? Thanks!!

5 Mary J. Russell November 15, 2012 at 12:30 pm


The Japanese have been using stevia as a sweetener since 1971, so I imagine safety testing has been done by now. I have read that it makes up a sizable portion of the sweetener market there.

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