Cathy Isom has some tips on what you need to know about those Easter eggs you’re planning on cooking then coloring this year . That’s coming up on This Land of Ours.
This Easter many families will continue the longtime tradition of dying hard boiled eggs and hiding them for their kids to hunt in the yard.
USDA Food Safety Expert Marianne Gravely says if you plan on eating those eggs later, there are some things you need to know.
One – buy the eggs now. Don’t wait until the day that you plan on cooking and coloring those eggs.
Because an older egg will be easier to peel.
Gravely also recommends hard-cooking, rather than hard boiling eggs.
Bring that water to a boil, as soon as it starts to boil, remove the eggs from the heat and let them sit for 20 minutes in that hot water.
She recommends draining then replacing with iced-cold water until the eggs have cooled off to prevent that green iron-sulfide ring from forming around the yoke.
And if you’re planning to dye them right away, just make sure they make it into the fridge within two hours.
Even though they’re cooked, they are still perishable foods so you need to keep them refrigerated.
I’m Cathy Isom…