Parents want to make sure every bite of food that goes into a child’s mouth is safe, so news that more than 200 million eggs are being recalled due to possible salmonella contamination has many mamas feeling a bit stressed.
According to the Food and Drug Administration, 22 illnesses have been reported so far. The eggs were sold under multiple brand names, including Walmart’s Great Value, Target’s Crystal Farms, Coburn Farms, Country Daybreak, Food Lion, Glenview, Nelms and Sunshine Farms, in addition to being sold to restaurants including Waffle House.
The eggs reached consumers in Colorado, Florida, New Jersey, New York, North Carolina, Pennsylvania, South Carolina, Virginia, and West Virginia, according to the FDA.
“Consumers with these eggs shouldn’t eat them,” FDA Commissioner Scott Gottlieb tweeted. “Throw them away or return them to place of purchase for credit or refund.”
According to the CDC, Salmonella causes about 1.2 million illnesses, 23,000 hospitalizations, and 450 deaths in the United States yearly.
Most people recover without treatment from an episode of diarrhea, fever and cramps that lasts about a week, but some people do need to be hospitalized and of course small children are among those most at risk, with kids under five having higher rates of Salmonella infection than any other age group.
If eggs are on the menu in your household, double check your carton against the FDA’s recall list before using them.
Because eggs are in so many things, not having them in the house can be annoying, especially if you do a lot of baking. If you’ve had to toss your eggs, try using one of the following egg alternatives. Chances are you’ve got at least one of these in your kitchen.
This trick can turn any (well, many) recipes into vegan-friendly fair. Add three tablespoons of warm water to ground flax seeds, whisk and let it sit for a bit until it thickens up. This is great for muffins.
If you’re up for a bit of a nuttier flavor, try the same trick above but with chia seeds. This is best in recipes where there’s a lot of flavour as these little seeds have their own taste.
Non-vegans may not recognize the name, but probably already have aquafaba in the pantry. It’s just the fancy name for the liquid in a can of chickpeas. If you were planning a recipe that called for egg whites, try replacing each white with three tablespoons of the liquid in a can of beans. It sounds crazy, but this is how vegans make meringue.
If you’ve got little kids, you’ve got applesauce, which conveniently doubles as an egg replacement in many recipes. Use a quarter cup for every egg.
Because eggs are often in a recipe as a binder, nut butters can totally do the trick. If you’re whipping up cookies or brownies, try three tablespoons of nut butter for every egg you’re ditching.
Not only can you use this in recipes, you can also scramble it up like eggs (and turn it nice and yellow with a dash of turmeric). With a side of hashbrowns and enough ketchup, the kids might not even know the difference.