Eggs are front and center during Easter time. Hard-boiled, dyed and decorated eggs are a beloved Easter tradition. But are you up to speed on your egg expertise? Get the answers to some common egg questions.
Are Easter Eggs Safe to Eat?
Yes, as long as you store them in the refrigerator, hide them in places away from bacterial sources such as pets and dirt and toss any eggs that are cracked, dirty or have been out of the fridge for more than two hours. Use all your leftover cooked eggs within one week to prevent food poisoning.
Are Eggs OK to Use After the “Sell By” Date?
Eggs should always be used within three weeks of the “sell-by” date. Store eggs in the refrigerator at less than 40 degrees Fahrenheit. When you are purchasing eggs, make sure they are sold in the refrigerator case and that none of the eggs are cracked. Then you get home, put the eggs in the refrigerator and keep them in their original carton. The egg rack on the refrigerator door is not the best place to store eggs as the temperature is warmer there than on the interior shelves.
Do Hard-Boiled Eggs Spoil Faster then Fresh Eggs?
Yes. When eggs are hard boiled, the protective coating is washed away making it easier for bacteria to permeate the shell and contaminate the egg. Hard-boiled eggs should be refrigerated within two hours of cooking and used within a week.
Why is the Inside of a Hard-Boiled Egg Green?
A green ring on a hard-boiled yolk is the result of overcooking. It is caused by sulfur and iron compounds in the egg reacting on the yolks surface. The green color can also be caused by high amounts of iron in the cooking water. The green-colored yolk is safe to eat.