Here's what you need to know about whether you can eat cracked eggs and some egg safety guidelines you should follow to avoid falling sick. Eggs that crack on the way home from the store are safe to eat; however, eggs that were already cracked before you bought them should be discarded. Indeed, a medium-sized egg offers 5. After all, as explained by a March study published in the journal Nutrients , an egg contains all the nutrients required for an avian embryo to grow.
The study notes that apart from macronutrients, eggs also contain several vitamins and minerals. Read more: Nutrition Facts for One Egg. But are cracked eggs safe to eat? What should you do if you find broken eggs in the carton? A July study published in the Asian-Australasian Journal of Animal Sciences found that cracked eggs were severely compromised in quality. However, even more serious than poor quality is the possibility of contamination. The U.
Food and Drug Administration FDA explains that eggs are sometimes contaminated by bacteria such as Salmonella, which can give you food poisoning. The FDA estimates that eating contaminated eggs causes 79, cases of food poisoning a year. You can freeze whole eggs by beating the egg whites and yolks together and freezing in a sealed container. These will also last for up to one year. Separated egg yolks can not be frozen. If an egg happens to crack during hard-boiling in a pot on the stove or in your Instant Pot , simply peel and use it as you would normally.
This kind of cracked egg is safe to consume. By Karla Walsh Updated February 25, Each product we feature has been independently selected and reviewed by our editorial team.
If you make a purchase using the links included, we may earn commission. Save Pin FB More. Brown and white eggs in carton on yellow cloth. Credit: Scott Little. If the egg was jostled at home or on your way back from the store, then fully crack it open into a dish, keep it covered in the fridge and use within two days. In this egg, both its hard shell and the protective membrane just beneath appear to have broken, making the egg more vulnerable to invading bacteria.
Just how vulnerable? National Poultry Research Center. Anything and everything. Since all eggs have a risk of salmonella bacteria, which is killed instantly at degrees Fahrenheit or after several minutes at degrees, you might think that simply cooking this egg would be enough.
Such bacteria might normally be held off by the eggshell and membrane, as well as by chemical and structural defenses in the liquid egg white. But exposure to air from a significant crack will cause the egg white to thin and its defenses to rapidly diffuse. However, in the egg pictured above, the dent suggests that the membrane was broken.
Even though nothing is leaking at the moment, North Carolina State University poultry specialist Ken Anderson pointed out some egg white could have leaked and then dried. Of course, such illnesses would likely happen in isolation and would probably escape documentation.
Sickened people might not even know what caused their issues. All information posted on this blog is thoroughly researched, but is provided for reference and entertainment purposes only.
For medical advice, please consult a doctor.
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