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Dying and eating eggs

Happy spring! There is such a large array of special egg dyes for eggs, that it is important you check on the box you are using to make sure all the ingredients are food grade and non-toxic. If they are, then even if some dye has leaked on to the egg, it will still be safe to eat.

Some dyes and decorations are meant strictly for blown-out eggs, or hard-boiled eggs that aren't going to be eaten. For example, you would not want to eat an egg that is covered with the shiny sprinkles that come with the dye.

The best eggs to use for hard-boiling are those that are one week old. That's because the white has shrunk away from the shell a little, making it easier to peel.

Once cooked, the egg should not be out of the refrigerator for more than two hours. This rule is true for any protein rich food. The danger zone for bacterial growth is 40 to 140 degrees F, and after two hours, any bacteria that may be contaminating the food has had enough time to start reproducing and causing problems.

Hard-boiled eggs don't keep as well as raw eggs in the shell and should be used within a week. Also, hard-boiled eggs keep best if left in their shell. If you have peeled them, be sure to store them in an airtight container.

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