Feature Articles
Easter Egg Safety
Susan Mills-Gray, Nutrition Specialist, Cass County Extension Center, University of Missouri Extension
Egg handling at Easter or at any time during the year provides many chances for eggs to become contaminated with bacteria. Keep the following tips in mind as you prepare for Peter Cottontail's visit:
- Keep fresh eggs refrigerated in original carton until it's time to cook them. Eggs are a high protein food and are prone to rapid growth of the disease-causing bacteria, salmonella. Do not handle eggs excessively and wash your hands thoroughly when you do handle them. The shell of an egg is very porous and will permit bacteria to penetrate. Most commercial egg producers lightly coat their eggs with a thin spray coating of mineral oil to close the shell pores against contamination. Hard-boiling the egg removes this protective barrier. For the life of the egg, do not leave eggs at room temperature for more than two hours total, including preparation and serving.
- Older eggs peel easier. So purchase your eggs for dyeing at least one week ahead (head to the grocery today).
- Do not hide the same eggs you plan to eat. Plan to hide plastic eggs and decorate hard-boiled eggs for eating only!
- Boiling the perfect Easter egg: Place eggs in a single layer in saucepan. Add just enough water to come at least 1 inch above eggs. Add one-tablespoon vinegar to allow for better dye coverage after cooking. Cover pan and quickly bring to a boil. Remove from heat and let stand in covered pan for 15 minutes. Immediately run cold water over eggs or place eggs in ice water for 15 minutes. Boiling for a long period of time causes the yolks to have a greenish tint. Refrigerate immediately.
Here's a quick and easy recipe for children to help make for the family:
EGG SALAD CHEESE SPREAD
2 c. shredded cheese
4 hard-cooked eggs, chopped
1/2 c. mayonnaise
1/4 c. sweet pickle relish
1 tsp. mustard
Salt and pepper to taste
Combine all and mix well. Cover and refrigerate
Last Updated 10/25/2007
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