What is the safest way to handle raw eggs?

Keeping raw eggs refrigerated and cooking them to a safe temperature before consumption is the safest approach to handling them. Refrigeration slows down the growth of bacteria, such as Salmonella, which can be present on the shells or inside raw eggs. This storage method helps ensure that the eggs remain safe to eat for a longer period.

Cooking eggs to the appropriate temperature of 160°F (71°C) ensures that any bacteria present are effectively killed, significantly reducing the risk of foodborne illness. This method combines correct storage practices and thorough cooking, making it the best option for safety.

Other methods, such as leaving eggs at room temperature or washing them before storage, either don't properly mitigate the risk of bacteria growth or can inadvertently introduce harmful microorganisms. Cooking raw eggs immediately after purchasing might not allow for proper cooling and increases the chance of improper food safety practices if they are not cooked correctly.