Q:

Testing For Salmonella in raw eggs

I purchased eggs from the refrigerator in a local grocery store...When arriving home I missed and left them on the floor in my house in the plastic grocery bag still in the carton for 2 weeks! The temperature in my house stays on 76-78 degrees here in Florida.
Is there a test that I can do here at home to see if the eggs have spoiled or have salmonella, or should I just throw them away? When I found them here I put them in my refrigerator but have not used them.

A:

The FDA advises no more than 2 hours should pass between purchasing refrigerated raw eggs and putting them back into a refrigerator. 2 weeks exceeds that by 168-fold. Toss those eggs and purchase new ones.
There is no easy at-home test for salmonella, and certainly none as cheap as a carton of eggs. If you want to completely avoid the risk, I would recommend finding a source of pasteurized eggs. Barring that, get new eggs from the store and follow all FDA advice regarding their storage, handling, and cooking.

