Egg Safety, Storage and Allergy Awareness

When buying eggs, it is important to choose products that meet recognised UK food safety standards. One of the easiest ways to do this is to look for the British Lion mark on the egg or packaging.

Why the British Lion Mark Matters

The British Lion mark shows that the eggs have been produced under a recognised food safety scheme. It provides reassurance that the hens have been vaccinated against Salmonella and that the eggs have been produced to high safety and hygiene standards.

Most British Lion eggs also display a best-before date stamped directly on the shell. Although this is not a legal requirement, it is standard practice within the scheme and gives clear guidance on when the eggs should be used.

Using Eggs Before the Best-Before Date

Eggs should always be used before their best-before date. This helps maintain freshness and reduces the risk of foodborne illness.

Using eggs within the recommended date is especially important when preparing food for vulnerable groups, including babies, young children, older adults and people with weakened immune systems.

How to Store Eggs Safely

Eggs should be stored in a cool, dry place, ideally in the fridge. Keeping eggs at a steady temperature helps maintain their quality and reduces the risk of bacteria multiplying.

It is best to keep eggs in their original carton or egg tray. This helps protect the shells from damage and prevents the eggs from absorbing strong odours from other foods.

Preventing Cross-Contamination

Eggs should be stored away from raw meat, ready-to-eat foods and strong-smelling products. This helps reduce the risk of cross-contamination.

Good hygiene is also essential when handling eggs. Always wash your hands before and after touching eggs, especially when preparing other foods at the same time.

Do Not Use Cracked or Damaged Eggs

Eggs with cracked, broken or damaged shells should not be used. Bacteria can enter through damaged shells and contaminate the egg inside.

If an egg is damaged, it is safer to dispose of it rather than risk using it in food preparation.

Safe Handling of Egg Dishes

Once dishes containing eggs have been prepared, they should be refrigerated promptly and eaten as soon as possible.

This is particularly important for foods such as quiches, omelettes, egg sandwiches, desserts and sauces. Prompt refrigeration helps reduce bacterial growth and keeps food safer to eat.

Leftover egg dishes should not be repeatedly reheated or reused, especially if they have been left at room temperature.

Raw or Lightly Cooked Egg Dishes

Some foods contain raw or lightly cooked egg, including homemade mayonnaise, mousse and hollandaise sauce.

For these dishes, it is strongly recommended to use pasteurised eggs. Pasteurised eggs have been heat treated to reduce harmful bacteria, making them a safer option for recipes where eggs are not fully cooked.

Egg Safety for Babies and Young Children

Extra care should be taken when preparing eggs for babies and young children.

Eggs can be introduced during weaning, but this should begin with small amounts of well-cooked egg. If no allergic reaction occurs, the amount can be increased gradually over time.

Egg Allergy Awareness

Food allergies are increasingly recognised in early childhood, and egg allergy is one of the more common food allergies affecting children.

Egg allergy is estimated to affect between 0.5% and 2.5% of children. Signs of an allergic reaction should always be taken seriously.

If there are any concerns about a possible egg allergy, seek medical advice before continuing to offer egg or egg-containing foods.

Key Food Safety Message

Choosing eggs with the British Lion mark, storing them correctly, maintaining good hygiene and being aware of egg allergy risks all help to improve egg safety in food preparation.