Eggs are a staple in restaurants, bakeries, and many other retail and home bakery locations. They are required to make many dishes.

Buchmann Eggs Incorporated, family owned and operated over 60 years, is a San Diego local wholesale egg supplier and distributor of fresh egg products, including liquid and frozen eggs along with ingredients, packaging, and supplies. Following are tips in handling, storing, and cooking eggs.

Buying and Storing Eggs

• Purchase fresh eggs from a FDA approved local egg supplier with a solid reputation for providing quality egg products.
• It is preferable to store eggs at 40 degrees Fahrenheit or below.
• Using eggs within three weeks will provide the best quality.
• Upon delivery receipt, open the case(s) / carton(s) to ensure eggs are intact.
• Do not freeze eggs in their shells. Egg suppliers / distributors sell frozen eggs.
• Once cooked, you can store uneaten eggs for up to four days in the refrigerator.

Cooking Eggs

• Eggs should be cooked fully, including the yolks and whites. Scrambled eggs should be cooked until firm.
• Any recipes that call for eggs should be cooked to at least 160 degrees Fahrenheit to ensure that they are cooked fully.
• If you are making something that requires raw or undercooked eggs, be sure that you are using a pasteurized product rather than farm fresh eggs.
• Cooked eggs should be served immediately to ensure the best quality. Any leftover cooked eggs can be stored in the refrigerator for up to a week but should be reheated to one hundred sixty-five degrees Fahrenheit before reserving.
• Do not leave cooked eggs out for more than two hours (or one hour when the ambient temperature is over ninety degrees Fahrenheit).
• If you are transporting cooked eggs, they should be kept in a cooler or within ice packs to keep them cold.

Contact Buchmann Egg Inc / Buchmann Bakery & Restaurant Distributor for all egg product needs for your business.