Wednesday, April 08, 2009

No rotten eggs

Follow Food Safety Guidelines When Handling Easter Eggs

From University of Nebraska-Lincoln Notes :

LINCOLN, Neb. — Don't make the fun of dyeing hard-cooked Easter eggs turn into a food safety disaster when eating them later, a University of Nebraska-Lincoln food safety specialist says.

The first step to avoiding a foodborne illness when eating Easter eggs is to make sure the eggs don't crack when boiling them, said Julie Albrecht, UNL food safety specialist in the Institute of Agriculture and Natural Resources.

The best bet for cooking eggs is to put them in cold water, bring to a boil, then turn the heat off and let them sit, covered, for 20 minutes.

Full article -

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