Easter Eggs and Food Safety

As Easter approaches, the USDA has some helpful tips regarding Easter eggs.

Sometimes eggs are decorated, used as decorations, and hunted at Easter. Here are some safety tips for Easter eggs.

Dyeing eggs: After hard cooking eggs, dye them and return them to the refrigerator within 2 hours. If eggs are to be eaten, use a food-safe coloring. As with all foods, persons dyeing the eggs should wash their hands before handling the eggs.

Decorations: One Easter bread recipe is decorated with dyed, cooked eggs in the braided bread. After baking, serve within 2 hours or refrigerate and use within 3 to 4 days.

Blowing out eggshells: Because some raw eggs may contain Salmonella, you must use caution when blowing out the contents to hollow out the shell for decorating, such as for Ukrainian Easter eggs. Use only eggs that have been kept refrigerated and are uncracked. To destroy bacteria that may be present on the surface of the egg, wash the egg in hot water and then rinse in a solution of 1 teaspoon liquid chlorine bleach per half cup of water. After blowing out the egg, refrigerate the contents and use within 2 to 4 days.

Hunting Eggs: We do not recommend using hard cooked eggs that have been lying on the ground, because they can pick up bacteria, especially if the shells are cracked.

I wish all of you a very happy and healthy Easter holiday and remember to keep the entire meal safe, not just the eggs.