Keep Easter Eggs Safe

Easter is just a few weeks away, and many children will find colored eggs nestled side by side with chocolate bunnies in cheerful baskets or lurking in hiding places awaiting to be discovered.

Always handle eggs properly to prevent foodborne illness, says Dr. Jean Weese, a food scientist with the Alabama Cooperative Extension System.

"Throw raw eggs with cracked shells away. However, even eggs with clean, uncracked shells can occasionally be contaminated with bacteria. Proper cooking will destroy the harmful bacteria, and proper handling will prevent bacteria from developing and multiplying.

"Cleanliness is the key," says Weese. "Wash hands with hot, soapy water before handling eggs and again after placing eggs in the boiling water. Bacteria may have gotten on your hands from the shell of the eggs, and if you don't wash your hands, you will contaminate clean eggs when you touch them again. "

Kitchen surfaces and cooking equipment also should be cleaned thoroughly. Otherwise, cross-contamination can spread bacteria from one food or surface to another.

To reduce the risk of cracked shells in hard-boiled eggs, place a single layer of eggs in a saucepan. Add water to at least one inch above the eggs. Cover the pan and bring water to a boil. Boil eggs at least 2 to 3 minutes; then remove pan from heat. Let eggs stand in hot water for about 15 minutes for large eggs and 12 minutes for medium eggs. Cooling eggs immediately after they are hard-cooked not only allows them to be peeled easier but also eliminates the green ring that can form around the yolks. If you don

Posted by dreynold at March 19, 2007 02:42 PM | TrackBack