The Safer Easter Egg
July 31, 2009
A favorite Easter pastime has traditionally been the dying of eggs. Most of the time, these eggs were left in unrefrigerated areas, and cracked eggs still made it into the hunt. These practices aren’t recommended, and are rare now that food-borne illness is of increasing concern to the public.
Making sure eggs aren’t cracked isn’t enough anymore. Boiling an egg to 160 F destroys any Salmonella that may be present, but other bacteria may still persist, since eggs are a pretty nutritious environment for them. In order to better protect people, the USDA offers a few suggestions regarding these staples of Easter.
Avoid purchasing non-refrigerated eggs, because bacteria can grow quickly at room temperature. Stick to Grades A and when purchasing, and make sure to check each egg for a cracked shell. Store them in the coldest areas of your fridge, not the door, and don’t wash them before storage.
Eggs may get cracked on the way home from the store. If this happens, carefully break the shell over a sealable container.
Be sure to use these shell-less eggs within two days, and use regular refrigerated eggs within five weeks of purchase. Hardboiled eggs should only be kept for one week in a refrigerator.
Avoid undercooked or raw eggs, because Salmonella could be present. Eat any saved egg dishes, such as omelets or quiches, within four days.
The FDA Foodborne Illness Education Center recommends that when boiling eggs, individuals should heat them to 160° F. Let them cool on a rack afterward.
Cooling them in water allows the eggs to pull possibly bacteria-laden water in through their shells, undoing all the previous work. You can also add eight ounces of vinegar to every quart of water when you boil the eggs, as the acid in the vinegar helps prevent bacteria from taking hold and growing rapidly.
Always use a food-grade dye for your eggs. These dyes often come in kits. Thoroughly clean any containers you may be using beforehand, such as bowls and cups. Never leave eggs intended for eating at room temperature for more than two hours.
The best option for Easter egg hunts are hollow plastic eggs. There’s no temptation to eat them, and they can be safely hidden outdoors. Cooked eggs that are hidden outdoors have an increased risk of cracking and becoming contaminated. Have an eggstra-special holiday!
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