Easter Egg Safety

This is the week that many households will be coloring eggs in preparation for Easter. This is also the week that many grocery stores have eggs on sale, so you may want to stock up. Eggs are a perishable food, so food safety practices need to be followed.

Raw eggs maintain their freshness for about four weeks after purchase if refrigerated continuously. Once an egg begins to age, it loses moisture through its porous shell and begins to dry. The membranes that hold the egg structure begin to loosen and the yolk may not be anchored to the center of the white once the egg is broken. An older egg would be most appropriate for a batter or mixed dish.

It is easier to peel eggs that have been in the refrigerator or a week or so, than to use fresh eggs just purchased at the grocery store.

If you boil and color eggs, and then plan to eat them, the eggs should promptly be returned to the refrigerator after they are colored. Colored eggs either used for decoration or an egg hunt which are left out at room temperature for longer than two hours should not be consumed.

When purchasing eggs, check the eggs in the carton. Do not buy eggs that are cracked or dirt. After arriving home, refrigerate eggs in their cartons on the middle or lower inside shelf, not on the door, and away from any meat that might drip juices.