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Eggs are frequently handled at Easter time and each handling occasion is one more chance that the eggs might come into contact with bacteria. To avoid bacterial contamination, wash your hands thoroughly before you handle eggs at every step including cooking, cooling and dyeing. Refrigerate hard-cooked eggs in their cartons if you won’t be coloring them right after cooking and cooling. Refrigerate them again right after you dye them and after you display them.
Color only uncracked eggs. If you want to eat your dyed eggs later, use food coloring or specially made food-grade egg dyes dissolved in water that is warmer than the eggs. If any eggs crack during dyeing or while on display, discard them along with any eggs that have been out of refrigeration for more than 2 hours. If you keep hard-cooked eggs out of refrigeration for many hours or several days for a decoration or for hiding, cook extra eggs for eating. Either discard the eggs that have been left out or use them only for display.
If you hide eggs, consider hiding places carefully. Avoid areas where the eggs might come into contact with dirt, pets, wild animals, birds, reptiles, insects or lawn chemicals. Refrigerate the hidden eggs again after they’ve been found. |
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