Originally Posted by scp1127
Per the FDA, it looks like egg shells, cooked, must still be treated with the same care that a cooked egg must have. The shell can be used, but only two hours out of refrigeration. It also must not come in contact with contaminates.
The only way an egg, or any part of the egg is completely safe for good is through pasteurization used in plants (low heat). The bleach method is not on the FDA sites for egg safety. So pasteurized egg shells can be used, but regular eggs must be treated like an egg. Over the 160 mark only buys the two hours at room temp.
Susan, I bet this applies for hard-boiled eggs. The inside of a hard-boiled egg is still considered perishable. But it's illogical to call filling an egg shell
with a non-perishable food, like cake, then cooking it at over 200 degrees past what the FDA considers pasteurized for 15 minutes or so (when the FDA only requires 1 second at 161 to be "pasteurized") then reclassify it as a perishable food. I don't believe it is. The shell is inorganic and bacteria lives only on the surface, and no bacteria lives at 350 degrees.
I know when I was a kid I used to eat hard-boiled eggs that my parents used to leave around the house on Easter hours
and I can't recall anyone ever getting sick. After we kids would find all the eggs they would sit in a bowl on the dining room table literally all day for us to snack on. Those things would be out for 24 hours or more!
Man, those were different times
Anyway, there must be another rule somewhere because I was just at CocoBella, a very popular chocolate store here in SF, and they were selling chocolate eggs - real egg shells that they filled with various flavors of chocolate ganache, basically turning them into very large bon bons. No refrigeration. No special handling. I even asked if they were real egg shells because I had never seen that before. I almost bought one because I was intrigued but skipped it because the line was super long!