Elizabeth S. Reames | 4/10/2006 7:37:05 PM
Dyeing and decorating eggs is a popular Easter tradition for many families. Because eggs are perishable, though, it is necessary to follow food safety precautions, advises LSU AgCenter nutritionist Dr. Beth Reames.
To help you and your family enjoy eggs safely, the LSU AgCenter nutritionist offers a number of facts and tips.
• Buy clean, uncracked eggs from a refrigerated display case at the grocery. Look for a date printed on the carton. This is the "pull" date, which is the last day the eggs can be sold.
• Store eggs in the carton in the refrigerator with the large end up to help maintain quality. Keep them covered to eliminate the absorption of odors from other foods. Fresh eggs will keep in the refrigerator four to five weeks.
• Wash your hands thoroughly before you handle eggs at every step including cooking, cooling and dyeing.
• To hard-cook eggs properly, never boil them. Place eggs in a pot and cover with at least 1 inch of cold water. Bring the water to its boiling point rapidly, but do not boil. Turn off heat and, if necessary, take the pan off the burner to prevent further boiling. Cover and let stand for 15-20 minutes. Rinse immediately with cold water so the shells will be easier to remove and to prevent the greenish coating on the yolk.
• 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 two hours.
• 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.
Never leave eggs in the sun during an Easter egg hunt. Hide them in the shade, and keep the egg hunt short if the eggs are to be eaten. The total time involved in hiding and hunting eggs – the time eggs are out of the refrigerator – should be no more than two hours if eggs are to be eaten. Then the eggs should be refrigerated promptly. Do not eat or store eggs, however, that have cracked shells.
Reames says eggs supply high-quality protein, are an excellent source of minerals and vitamins and contain only 80 calories. Although they are high in cholesterol, with 213 milligrams in one large egg, they are low in saturated fat.
The LSU AgCenter nutritionist says consumers should not eat more than four egg yolks a week, so make some egg salad using the whites of your Easter eggs. Use three whites to one yolk. Add plenty of diced celery or green pepper and use fat-free or reduced fat mayonnaise.
Cholesterol comes only from animal sources like dairy products, egg yolks, meats, poultry and seafood. Vegetables, fruits and grains contain no cholesterol.
Reames says your diet should consist mostly of whole grains, fruits and vegetables. Enjoy moderate portions of lean meat, poultry, fish and low-fat dairy products.
The nutritionist recommends contacting an extension agent in your parish LSU AgCenter office to learn more about preparing Easter eggs. Also, visit the Family and Consumer Sciences Web site at http://www.lsuagcenter.com/Inst/Extension/Departments/fcs/.
On the Internet: LSU AgCenter: http://www.lsuagcenter.com/Inst/Extension/Departments/fcs/
Source: Beth Reames (225) 578-3329, or email@example.com