It’s spring — the season to enjoy the great outdoors and celebrate special occasions, like Easter, Passover and graduation.
While eggs are used all year round, they are especially important for many spring and summertime activities. Like meat, poultry, seafood and produce, eggs are perishable and need to be handled properly to prevent foodborne illness. Occasionally, eggs with clean, uncracked shells can be contaminated with bacteria, specially Salmonella Enteritidis.
People often ask how long eggs can be kept. According to the U.S. Department of Agriculture, eggs in the shell can be kept in the refrigerator at 40 degrees F for three to five weeks. They are not to be frozen in the shell. However, cracked yolks and whites beaten together can be frozen. Raw egg whites or yolks should be kept in the refrigerator for only two to four days. Yolks do not freeze well, but egg whites can be frozen up to 12 months.
For egg substitutes, once opened they need to be used within three days, unopened can be stored for up to 10 days. Once frozen egg substitutes are thawed, use within three days or refer to the “Use-By” date. Keep these principles in mind to ensure food safety in the home.
For that upcoming Easter egg hunt, only use eggs that have been refrigerated, and discard eggs that are cracked or dirty.
To prepare for hard-boiling, place a single layer of eggs in a saucepan. Add water to at least once inch above the eggs. Cover the pan, bring the water to a boil and carefully remove the pan from the heat. Let the eggs stand (18 minutes for extra-large eggs, 15 minutes for large, 12 minutes for medium). Immediately run cold water over the eggs. When the eggs are cool enough to handle, place them in an uncovered container in the refrigerator to air-dry, then use within seven days.
When decorating, use food-grade dyes. It is safe to use commercial egg dyes, liquid food coloring and fruit drink powders. When handling eggs, be careful not to crack them. Otherwise, bacteria could enter the egg through the cracks in the shell.
Keep hard-cooked Easter eggs chilled on a shelf inside the refrigerator, not in the refrigerator door until hunt time. Hide the eggs in places that are protected from dirt, pets and other potential sources of bacteria. The “found” Easter eggs must be washed, refrigerated within two hours of being left at room temperature, and eaten within seven days of cooking. If eggs are left out of the refrigerator for more than two hours, bacteria could multiply to dangerous levels and cause food poisoning. When in doubt, throw it out!
For more information on food safety, contact the USDA Meat and Poultry Hotline at 1-888-MPHotline or 1-888-674-6854.
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