Egg Safety: Need to Know Information

The Egg Recall is all over the news. I am VERY grateful that I’ve been buying most of the eggs for our family over the past months from a local farmer at our farmer’s market.  To be clear – doing this doesn’t guarantee my eggs will be free from salmonella – it just protects you from searching through the recall lists and all the worry that goes with it.

Salmonella is an inherent risk associated with eggs. Just not normally not in the numbers we are seeing at the moment. One thing I know for sure… if my local farmer had a problem with their eggs – the recall numbers could NEVER amount to over a billion eggs!

About Salmonella in Eggs

Salmonella is widely spread in nature – and especially in the intestines of birds. Salmonella doesn’t typically live inside the egg, the normal incidence of salmonella inside the egg is about .005%.

What happens if you eat an egg containing salmonella?

If the egg is has been properly handled, cooked and is served immediately – typically nothing – the bacteria is killed during cooking.

Symptoms

If you get ill from salmonella you get – Salmonellosis.

Symptoms include: abdominal cramps, diarrhea, nausea, vomiting, chills, fever and/or headache within 6 to 72 hours after eating. These typically last only a day or two in healthy people but can lead to serious complications for the very young, pregnant women, the elderly, the ill and those with immune system disorders.

Check Your Eggs

Hillandale Farms
Sunny Farms
Sunny Meadows

Eggs were distributed in Arkansas, California, Iowa, Illinois, Indiana, Kansas, Minnesota, Missouri, Nebraska, North Dakota, Ohio, South Dakota, Texas, and Wisconsin.

Package Sizes:
6-egg, dozen-egg
18-egg
30-egg cartons
5-dozen-egg cases
Loose eggs were packaged under the brand names Wholesome Farms and West Creek in 15 and 30-dozen tray packs.

The plant numbers and Julian dates affected are:
-P1860 – Julian dates ranging from 099 to 230
-P1663 – Julian dates ranging from 137 to 230

Find these numbers on the side of your packaging.

Data Compiled from:

Incredible Edible Egg

Associated Content

Emax Health

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Egg Frittata Recipe

 

 

 

Simple Egg Frittata

This Egg Frittata Recipe is great.

Not familiar with Frittata? Think, crustless quiche – eliminating the crust you removes most of what is unhealthy. Load it with vegetables and you have an easy one dish meal! Leftover frittata makes a quick, healthy and easy breakfast or snack.

Another great thing about making frittata’s is how easy they are to make.

This recipe is a great template.
Use up leftover vegetables – hide vegetables that normally get pushed aside!
Add your favorite seasoning.
Make it your own.

Ingredients for Egg Frittata

8 Eggs
1/4 Cup of Milk
Mix – Set Aside

1 1/2 Cups of Diced Mixed Vegetables
1 Tablespoon of Grapeseed or Olive Oil
1/2 Teaspoon of Italian Seasoning or other Favorite Seasoning
1 Cup of Chopped Cooked Potato
1/2 Cup Chopped Frozen Spinach
2/3 Cup of Diced Meat (Sausage, Bacon or Ham) – Optional
2 Tablespoons Feta Cheese – Optional

1/4 Cup of Sharp Cheddar or other favorite Cheese – Shredded.

Salt & Pepper to taste

Egg Frittata Cooking Instructions

In a Cast Iron Frying Pan, saute Diced Mixed Vegetables in oil over medium heat, (onion, zuchini, mushroom…) add seasoning.

Add cooked potato, cooked meat, and frozen spinach.

Note – I cook my frittata in a a cast iron skillet and flip it onto a plate – If you’d rather not flip – at this stage pour the egg mixture into a 9 X 13 Pyrex at this stage and bake the dish in the oven at 350 Degrees for 45-60 minutes – until the center is solid. Then add shredded cheese return to oven until melted.

If you’re in a flipping mood or a hurry because it’s faster…
Pour the egg mixture into the vegetables (you can also add feta here if using) for a minute or two, folding, as it starts to solidify, stop and leave it on the heat for a few minutes.

Once it looks nice a firm on the bottom, place under a low broiler and cook the top, when the liquid is gone, take a spatula and run it around the edge of your skillet and lift under to see if it’s loose, if not use a tool to separate it from the pan. Place your oven safe serving plate upside down on top of the skillet, flip the whole thing using gloves. Now the frittata is on your serving plate, add cheddar and place the frittata under the heat until the cheese it melted.

Slice and serve.
This recipe should serve 4-6.

Let us know what you put in your Egg Frittata?

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