Egg Safety

With the arrival of spring, many Jefferson County residents will celebrate by decorating eggs for Easter. Jefferson County Public Health asks that you keep these safety tips in mind when coloring your eggs:

Before decorating, decide whether or not you want to eat the decorated eggs later. If you do, follow these rules:

• Wash your hands between all the steps. 
• Be sure that all the materials you use are food safe. 
• Keep the eggs refrigerated as much as possible. 
• Dye the eggs in water warmer than the eggs so the insides don’t absorb the dye. 
• If you hide the decorated eggs, avoid contact with animals or lawn chemicals. 
• Throw out any “found” eggs that have cracked or have been out at room temperature for more than 2 hours. 
• Eat the refrigerated eggs within one week. 

Fresh eggs must be purchased, handled, prepared and stored carefully to avoid the possibility of foodborne illness. Even eggs with clean, un-cracked shells may contain bacteria called Salmonella. 

• Buy eggs only sold from a refrigerated case. 
• Make sure that the eggs are not cracked. 
• Refrigerate at 40ºF or below. 
• Wash hands, utensils, equipment, and work surfaces with hot, soapy water. 
• Cook eggs until the yolk and the white are firm. Scrambled eggs should not be runny. 
• Cook egg dishes until they reach 160°F. Use a food thermometer to be sure. 

Please see our Egg Safety fact sheet for more information or click here for information from Fight BAC, the Partnership for Food Safety Education.