Raw eggs pose a risk of food-borne illness, so it is important that they are produced and handled in a way that minimizes that risk. The following resources provide information around egg safety and tips for purchasing, sanitation, storage, and preparation of eggs:
When cracking eggs, use the “three bowl method”.1 This method helps you inspect the egg before using or adding it to your mixing bowl:
1. Crack the egg on a flat surface (to avoid bits of eggshell getting into the bowl), then use your thumbs to separate one egg into a clean bowl.
2. Inspect the egg. If there is discolouration (pink, green, blue, or black spots), then dispose of the egg. If there is no discolouration, then you are okay to use the egg! Transfer it to the mixing bowl or frying pan you are using.
3. Accumulate the eggshells in a third bowl, then transfer to the garbage.