Let this Easter be an egg-citing time for all

Published 12:01 am Wednesday, March 23, 2016

Easter is right around the corner. Most “children” young and old alike are looking forward to the traditional Easter Egg Hunt. You remember how that goes don’t you? You dye all those eggs, and then hide them outside in the grass, bushes, behind trees and who knows where else. After the hunt is over, you then eat the eggs you found, right? NO! WRONG! No Way! NADA!

Eggs, like most other foods, especially animal products, should be handled carefully to avoid bacterial contamination. It’s really important to always wash your hands with warm water and soap before and after handling raw eggs. To avoid cross-contamination, you should also wash forks, knives, spoons and all counter tops and other surfaces that touch the eggs with hot, soapy water.

The following are some more tips to assure your Easter will be a safe and happy one.

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• Use plastic eggs to hide and keep the real ones in the refrigerator until you are ready to eat them.

• Stuff the plastic eggs with edible treats or small toys.

• If you must hide the real eggs, save a few back in the refrigerator to eat later

• When dying eggs be sure to use only food grade dyes or food colorings.

• Be sure that eggs are completely cooked before coloring or dyeing them.

• After hard-cooking eggs, place in a covered container, whether in shell or peeled, and store immediately in the refrigerator. Use within one week (7days).

• Never leave eggs out of the refrigerator for more than two hours. If eggs are left out for more than two hours, than eggs should not be eaten — throw them away!

• Remember that hard cooked eggs are only good for seven days in the refrigerator if the shell is intact

Here are some more egg safety tips:

1. If you hollow out eggshells by blowing the raw egg through holes in the shell, you could expose yourself to salmonella from raw egg touching your mouth. To be safe, use pasteurized shell eggs. If pasteurized eggs aren’t available, you should sanitize the outside of the egg before it touches your mouth. To do so, wash the egg in hot water and rinse it in a solution of 1 teaspoon chlorine bleach per half cup of water.

2. If you plan to use the raw eggs you have blown out of their shells, cook and eat them right away — don’t try to store them.

Egg dishes such as deviled eggs or egg salad should be used within three to four days. And hard-cooked eggs should be eaten within a week (seven days). Source: USDA Meat and Poultry Hotline. Call toll free at 1888-674-6854.

Here are the basic steps for cooking “hard-cooked” eggs:

Prep Time: 1 minute

Cook Time: 15-22 minutes

Makes: As many as desired

What You Need: EGGS


1. Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by one inch. Heat over high heat just to boiling. Remove from burner. Cover pan.

2. Let eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large).

3. Drain immediately and serve warm. Or, cool completely under cold running water or in a bowl of ice water, then refrigerate.

Insider info:

• Hard-cooked, not hard-boiled. Although the cooking water must come to a full boil in this method, the pan is immediately removed from the heat so that the eggs cook gently in the hot water. This produces tender, not rubbery, eggs and minimizes cracking.

• Banish the greenish ring. This harmless but unsightly discoloration that sometimes forms around hard-cooked yolks results from a reaction between sulfur in the egg white and iron in the yolk. It occurs when eggs have been cooked for too long or at too high a temperature.

• Never try to microwave eggs in shells. Steam builds up too quickly inside and eggs are likely to explode.

• Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.

• To peel a hard-cooked egg: Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell. Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.

• Storage time: In the shell, hard-cooked eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.

• High altitude cooking: It’s almost impossible to hard-cook eggs above 10,000 feet.