Colorful, safe and delicious:

The RIGHT way to handle Easter eggs

LSU AgCenter News

April 04, 2007 at 2:41 pm  | Mobile Reader | Pring this storyPrint 

Dyeing and decorating eggs is enjoyed by many families at Easter. But because eggs are perishable, you should follow food safety precautions to keep from getting sick.

Here are eight tips that the LSU AgCenter says will help keep your Easter a healthy one.

1. Buy clean, uncracked eggs from a refrigerated display case at the grocery.

2. Store eggs in the carton in the refrigerator with the large end up to help maintain quality and keep them covered to eliminate the absorption of odors from other foods.

3. Wash your hands thoroughly before you handle eggs.

4. To hard-cook eggs properly, never boil them. Place eggs in a pot and cover with at least 1 inch of cold water. Bring to a boil then turn off heat, cover and let stand for 15 to 20 minutes. Rinse immediately with cold water so the shells will be easier to remove and to prevent the greenish coating on the yolk.

5. Refrigerate hard-cooked eggs in their cartons if you won’t be coloring them right after cooking and cooling.

6. Color only uncracked eggs.

7. If you hide eggs, consider hiding places carefully. Avoid areas where the eggs might come into contact with dirt, pets, wild animals, birds, reptiles, insects or lawn chemicals.

8. Never leave eggs in the sun during an Easter egg hunt - always keep them in the shade.

- Mark Claesgens, LSU AgCenter




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