Decorating eggs safely
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EmailDecorating eggs, whether intricate or simply dyed, is fun and safe when you follow a few basic food safety practices.
Crafting with eggs
From pysanky, the traditional Ukrainian art of decorating eggs, to grocery store color tablets that are activated with vinegar, caution must be taken when decorating or coloring hard-boiled eggs that are meant to be eaten. Safely coloring, hunting and enjoying Easter eggs starts with hard-boiled eggs with intact shells. Adding color to the shell can be done with egg-dye kits, food coloring, fruit-flavored powdered drink packets or other food-safe dyes or paints. Other items, such as stickers, food-safe markers and non-toxic crayons, can be used. If opting for some bling, like sequins, glitter glue or glossy nail polish, those are best used on non-food items, such as wood, ceramic bisque or seasonal hollow plastic eggs.
If trying pysanky or pisanski, the Polish version, hollow eggshells can be purchased, as well as manual egg blowers that do not require putting the egg to the mouth.
MSU Extension recommends not to re-use used egg cartons for food that will not be cooked or used in crafting. It is also recommended that you do no allow children to play with used egg cartons.
Foodborne illness
Chickens are carriers of the Salmonella bacteria. As an egg forms before laying, bacteria can harbor on the outside of the shell as well as in the egg yolk and white. Raw shell eggs can also be contaminated by cracks in the shell, allowing pathogenic and spoilage microorganisms to contaminate the egg. Raw eggs can be purchased pasteurized, in which the eggs are heated to a high temperature for a specific amount of time to kill pathogenic microorganisms that can cause foodborne illnesses, like Salmonella, but the heat does not actually cook the eggs.
Unpasteurized eggs can be a source of Salmonellosis, a foodborne illness that can cause severe gastrointestinal symptoms. This can be lethal for individuals with compromised immune systems.
Time and temperature
To maintain quality and prevent bacterial growth, store shell eggs at 40 degrees Fahrenheit or lower. Spending time in the temperature danger zone, above 40 degrees Fahrenheit/4 degrees Celsius, allows bacteria to multiply. Consumers should minimize the time eggs stay in this zone. Throw away any eggs left out for more than 2 hours.
Using any of the non-egg ideas above will not require the extra step of managing how long eggs sit at room temperature. This will also help reduce food waste.
Washing hands
To reduce the risk of spreading Salmonella, wash hands frequently when handling eggs. This helps prevent contamination of hands by touching eggs and work surfaces. While each step in washing hands is important, it is crucial to spend 20 seconds scrubbing between the fingers, the backs of the hands, under the nails, the palms, the wrists, and lastly, don’t forget the thumb! Rubbing hands together with warm water and soap creates friction that helps remove dirt and microorganisms. After doing this, rinse hands with warm running water and dry with disposable or clean cloth towels. Now hands are ready to handle eggs. It's just as important to wash hands after handling eggs.
Clean and sanitize
When preparing raw eggs for decoration, always start with clean work areas, including countertops and any kitchen utensils to be used. After working with raw eggs, cleaning and sanitizing will minimize the contamination of other food or surfaces.
If you would like more information about food safety, contact your local MSU Extension office or call our Food Safety Hotline at 1-877-643-9882.
