What does the USDA say about eggs?

October 11, 2025 •

4 min read

Did you know that the USDA inspects all liquid, frozen, and dried egg products to ensure they are safe and wholesome? This oversight is just one part of the comprehensive federal guidance that dictates what the USDA says about eggs, covering everything from purchasing and grading to proper storage and cooking practices.

Quick Summary

The USDA provides extensive rules and recommendations concerning egg safety, handling, storage, and quality grading. Consumers are advised on refrigeration, cooking temperatures, and interpreting labeling to ensure food safety.

Key Points

Safety Oversight: The USDA inspects all egg products (liquid, frozen, dried) and administers the voluntary grading program for shell eggs, while the FDA handles on-farm shell egg safety.
Mandatory Pasteurization: All egg products must be pasteurized to eliminate bacteria like Salmonella, as required by the USDA's Egg Products Inspection Act.
Voluntary Grading: The USDA grades shell eggs (AA, A, B) based on quality factors like shell condition, air cell size, and albumen firmness, with a USDA shield indicating independent verification.
Strict Refrigeration: Eggs must be refrigerated at or below 40°F and kept in their original carton, and should not be left out for more than two hours.
Proper Cooking: Always cook eggs until yolks and whites are firm. Dishes containing eggs should reach an internal temperature of at least 160°F to ensure safety.
Label Interpretation: Labels like 'free-range' and 'organic' have specific USDA definitions related to housing and feed, but the terms do not guarantee a specific level of welfare beyond access to the outdoors.
No Home Washing: Do not wash commercially produced eggs at home, as this can remove the protective layer and increase the risk of contamination.

USDA Mandates for Egg Safety and Inspection

When it comes to eggs, both the USDA and the FDA play a role in ensuring food safety. The FDA is primarily responsible for the regulations concerning shell eggs on the farm, including practices to prevent Salmonella Enteritidis (SE). The USDA's oversight includes mandatory inspection for all processed egg products and a voluntary grading program for shell eggs. This cooperative effort ensures a robust regulatory framework.

The Egg Products Inspection Act

Under the Egg Products Inspection Act, the USDA's Food Safety and Inspection Service (FSIS) requires that all egg products—which include whole, egg whites, or yolks that have been broken out of their shells—be pasteurized. This process involves heating the product to a specific temperature for a set time to eliminate bacteria, making them safe for consumption without further cooking, though safe handling is still crucial. The act also mandates the inspection of shell egg plants.

USDA's Voluntary Grading Program

For shell eggs, the USDA offers a voluntary grading service to producers. A USDA shield on the carton signifies that the eggs have been graded for quality and checked for weight under the supervision of a trained USDA grader. This grading is not mandatory for safety, but it helps consumers select eggs with consistent quality based on standards for interior and exterior factors.

Understanding USDA Egg Grading

Egg grades are determined by factors including shell cleanliness and condition, air cell size, and the quality of the yolk and egg white (albumen).


Feature	USDA Grade AA	USDA Grade A	USDA Grade B
Shell	Clean, unbroken, practically normal.	Clean, unbroken, practically normal.	May be abnormal in shape, slightly stained, or have ridges.
Air Cell	1/8 inch or less.	3/16 inch or less.	Greater than 3/16 inch.
White (Albumen)	Clear, firm.	Clear, reasonably firm.	Clear, watery; may contain small blood spots.
Yolk	Round, upstanding, practically free from defects.	Round, upstanding, but yolk outline more defined.	Flattened, enlarged, or broken.

Egg Sizing Standards

Beyond quality, the USDA also standardizes egg sizes based on the minimum weight per dozen. The size of an egg does not correlate with its quality grade.

Jumbo: 30 oz or more per dozen
Extra Large: 27 oz or more per dozen
Large: 24 oz or more per dozen
Medium: 21 oz or more per dozen
Small: 18 oz or more per dozen
Peewee: 15 oz or more per dozen

Safe Handling and Storage According to the USDA

To prevent foodborne illnesses like Salmonella, the USDA provides clear guidelines for handling and storing eggs. Refrigeration is paramount for safety, as cold temperatures prevent harmful bacteria from multiplying.

Refrigerator Best Practices

Store promptly: Refrigerate eggs in their original carton at 40°F or below immediately after purchase.
Place correctly: Keep eggs in the main body of the refrigerator, not the door, where temperatures fluctuate more.
Avoid washing: Commercial eggs are washed and sanitized before packing, and washing them at home can remove the protective coating, increasing contamination risk.

Cooking and Serving Safety

Cook eggs and foods containing them until both the yolk and white are firm. Dishes like casseroles should reach a safe internal temperature of 160°F.
Use pasteurized eggs or egg products for recipes that call for raw or undercooked eggs, such as Caesar dressing.
Leftovers containing eggs should be refrigerated promptly and consumed within 3 to 4 days.

Deciphering Egg Carton Labels

Labels like 'free-range' and 'organic' are defined by the USDA but often misunderstood. Free-range eggs come from hens with documented access to the outdoors, though the extent of that access can vary. In contrast, 'cage-free' simply means hens are not confined to battery cages but may still be housed in crowded indoor facilities without outdoor access. USDA Certified Organic eggs come from free-range hens fed an organic, antibiotic-free diet, and their production is verified through on-site inspections. Understanding these distinctions helps consumers make informed choices based on their priorities.

Conclusion

The USDA provides clear, evidence-based guidance to ensure the safety and quality of eggs for consumers. From mandated pasteurization of egg products to voluntary quality grading for shell eggs, the regulations cover the entire supply chain. By following the USDA's recommendations for proper refrigeration, safe cooking, and handling, consumers can significantly reduce the risk of foodborne illness. Familiarity with the grading system and production labels empowers shoppers to choose products that align with their standards for both quality and animal welfare. The core message from the USDA remains consistent: handle eggs with care and cook them thoroughly for safe enjoyment.

For more detailed information on egg safety, handling, and regulations, you can refer to the USDA's Food Safety and Inspection Service website.

Frequently Asked Questions

Yes, according to the USDA, commercially produced shell eggs must be refrigerated at or below 40°F and stored in their carton to maintain safety and quality.

Grade AA eggs are higher quality than Grade A, with a firmer white and smaller air cell. Grade AA is best for dishes where appearance matters, like poached eggs.

No, the USDA advises against washing commercially processed eggs. They are sanitized at the processing plant, and washing at home can remove the protective cuticle, potentially allowing bacteria to enter the egg.

Yes, the USDA's Food Safety and Inspection Service requires that all egg products—including liquid, frozen, and dried eggs—be pasteurized to destroy bacteria.

For casseroles and other dishes containing eggs, the USDA recommends cooking them to a safe minimum internal temperature of 160°F. Use a food thermometer to check.

The USDA defines 'Free-Range' as eggs produced by hens that have access to the outdoors during their laying cycle. The amount of outdoor space or time is not strictly defined.

While eggs are safe to eat for several weeks past their pack date if continuously refrigerated, older eggs may have thinner whites and flatter yolks. For safety, it is best to use older eggs in recipes that will be thoroughly cooked, such as baked goods or quiches.