Easter egg safety is important when hiding, dyeing, or using in recipes such as deviled eggs. Follow the suggestions below to prevent food contamination.
- Refrigerate eggs at 40 degrees until needed.
- Discard cracked or dirty eggs
- Both the inside of the egg and the outside shell may have salmonella germs. Wash your hands with warm water, soap, and hard surfaces thoroughly before and after contact with the shell or raw eggs, including cooking, cooling, dyeing, and hiding.
- Eggs should be cooked until BOTH the white and yolk are firmly set. Despite a popular myth, the yolk can also be contaminated with salmonella.
- Do not keep eggs at room temperature longer than two hours.
- Refrigerate the eggs before dyeing them.
- Hard-cooked eggs spoil faster than fresh eggs. Boiling removes the protective coating. Do not keep unshelled hard-cooked eggs in your refrigerator longer than seven days.
- It is best not to eat the eggs you hide.
- A green ring around the yolk isn’t harmful. It shows the egg was overcooked.
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