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Thurston County Extension
Food Safety: Holiday Foods
Have fun with Easter eggs, but don’t forget safety
The Olympian, April 1, 1998
The grass is green, the tulips and daffodils are blooming and for many of us it is a time to celebrate a special family tradition of coloring and hiding Easter eggs with our children and grandchildren. This week, learn how you can safely color, hide, store, and enjoy eating your Easter eggs.
It’s important to note that each and every time you handle an egg, you provide more opportunity for the egg to come in contact with bacteria. Remember that children are more at risk for serious complications from disease causing bacteria. Take time to be safe and happy hunting!
Question: How do I choose the best eggs for coloring?
Answer: Choose the size you want and check to make sure they are clean and have no cracks in the shells. Then, take the eggs home immediately from the store and place them in the refrigerator.
Question: What’s the best way to safely color eggs?
Answer: Always use a food-grade coloring or commercial food grade egg dyes. Generally, using warm water with the dye will produce an improved color. Again, make sure you use eggs that have no cracks in the shells.
Question: Every year, I cook my eggs ahead of time and then color them. Lots of them crack during the cooking process. What can I do to improve the process?
Answer: To avoid cracking the shells during cooking, use a wire basket that is placed in a cooking container or a pan that is appropriately sized for the number of eggs you plan to cook. Add enough water to come at least 1 inch above the eggs. Bring the water to a boil and lower heat to maintain a gentle simmer for 20 minutes. Most cracks come from the egg moving around in the simmering/slow boiling water. Also, make sure that you have clean hands when you handle the eggs before and after cooking. After the eggs are cooked if they aren’t colored right away, they should be refrigerated in shallow pans so they cook quickly. If you do have a few eggs that crack, cool them, refrigerate and use them in four to five days.
Question: We like hiding our colored eggs outside. We’ve done this for many years with no problem. Should we be concerned?
Answer: Yes! Think for a moment about the things in your yard. Eggs could come in contact with pets, wild animals, birds, insects, and yard chemicals – just to name a few hazards. It’s easy to see the potential for contamination. Also, cooking removes the eggshell’s natural protective coating, so hard- cooked eggs are more susceptible to bacteria. One win-win suggestion that I have for you is to consider wrapping the eggs in plastic wrap or foil. Also, it’s important to keep your colored eggs refrigerated. They should not be left at room temperature for more than two hours. So, color your eggs and refrigerate. Find your eggs and refrigerate.
Question: Sometimes I notice a greenish ring around the yolk. Is this safe?
Answer: The greenish ring is due to the formation of an iron and sulfur compound during cooking. It’s less likely to occur if you avoid overcooking the eggs and you cool them quickly. It may not look so appetizing, but the egg is safe to eat if you have followed directions for cooking and refrigeration. Cooling the eggs quickly has another benefit - it may also make the eggs easier to peel.
B. Susie Craig
Area Faculty
WSU Cooperative Extension Thurston County
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