With all the talk about bird flu, people are wondering if the eggs on supermarket shelves — if you can find them — are safe to eat. Experts say that it’s unlikely that eggs found in stores carry the bird flu virus but suggest that you cook them thoroughly to ensure all pathogens are destroyed by heat.

You can still safely buy and prepare eggs, notes Dr. Jana Shaw, professor of Pediatrics, Public Health, and Preventive Medicine at Upstate Golisano Children’s Hospital in Syracuse, New York. “Eggs from infected poultry are unlikely to make it to the store, and proper storage and cooking significantly reduce any risk.” Keep eggs refrigerated and when cooking eggs, make sure both the yolk and white are firm, not runny.  And don’t eat cookie dough that contains raw eggs!

According to HuffPost, the price of eggs in stores has soared in recent months. The virus has forced farmers to cull millions of egg-laying hens, leading to a significant reduction in supply. This decrease in the number of hens that can produce eggs has contributed to higher prices. Additionally, other factors, such as increased feed costs and disruptions in the supply chain, have also played a role in the rising cost of eggs.

Which is even more reason why you want to take the right precautions when buying, storing, and cooking eggs. In the U.S. eggs are washed with warm water to clean the shells, a practice not performed in Europe because washing removes the exterior cuticle of the shell that prevents bacteria and spoilage.

When you buy eggs, store them at 40 degrees Fahrenheit and they should be safe to eat for three to five weeks after purchase. Some egg manufacturers suggest that consumers refer to the “best buy” date on the carton and adhere to that date for maximin safety and quality.

As eggs get older, moisture and carbon dioxide escape from the porous shell increasing the size of their natural air pockets. This makes the eggs less fresh but still safe. Avoid using cracked eggs that can allow bacteria to enter, and if the egg smells like sulfur, it’s most likely spoiled. So, if it smells like a rotten egg, it probably is.

Eating a spoiled egg, even if it’s not contaminated with pathogens, can lead to stomach issues like nausea, cramping, diarrhea, vomiting and bloating. Interestingly, while the U.S. Department of Agriculture (USDA) doesn’t require eggs to be pasteurized, they do require that liquid egg whites are pasteurized. This kills bacteria, bird flu and salmonella.

When preparing eggs, the USDA suggests cooking them thoroughly and at a high temperature, such as 160 degrees Fahrenheit, to kill bacteria. Where you purchase your eggs is important. While locally bought eggs may be fresher, they may carry a higher risk of contamination. Commercial eggs most likely have been washed, but this makes the shells more porous so store them in the coldest part of the refrigerator in their original carton. Buy eggs from reputable sources that have established safety protocols, especially during these troublesome times of bird flu transmission.