Easter Egg Guidelines

I am looking for guidelines about dying, and consuming, Easter eggs. Can you help me?

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ABOUT THE EXPERT

Sue Gilbert

Sue Gilbert works as a consulting nutritionist. For many years she worked with Earth's Best Organic Baby Food, integrating nutrition and... Read more

Happy spring! There is such a large array of special egg dyes for eggs, that it is important you check on the box you are using to make sure all the ingredients are food grade and nontoxic. If they are, then even if some dye has leaked onto the egg, it is still safe to eat.

Some dyes and decorations are meant strictly for blown-out eggs, or hard boiled eggs not meant to be consumed. For example, you would not want to eat an egg that is covered with the shiny sprinkles that come with the dye.

The best eggs to use for hard boiling are those that are one week old. That's because the white has shrunk away from the shell a little, making it easier to peel.

Once cooked, the egg should not be out of the refrigerator for more than two hours. This rule is true for any protein rich food. The danger zone for bacterial growth is 40 to 140 degrees F, and after two hours, any bacteria that may be contaminating the food has had enough time to start reproducing and causing problems.

Hard cooked eggs don't keep as well as raw eggs in the shell and should be used within a week. Also, hard cooked eggs keep best if left in their shell. If you have peeled them, be sure to store them in an air tight container.

Have fun coloring your eggs!

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