How long do colored eggs last

When shell eggs are hard-boiled, the protective coating is washed away, leaving the pores in the shell open for bacteria to enter. This is why hard-boiled eggs spoil faster than fresh eggs.

Hard-boiled eggs should be refrigerated within two hours of cooking and used within one week. Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop a severe illness and serious, sometimes life-threatening conditions. Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.

To sign up for a free subscription to Food Safety News, click here. Here are some important food safety tips to remember after the Easter eggs festivities: Inspect the eggs Cracked eggs should not be consumed, as dangerous bacteria may have entered through the crack.

Wash your hands, counters, and utensils This past year has taught us about the importance of washing your hands to prevent illness, and handwashing is just as important when it comes to handling eggs. Everybody, including children, should wash their hands with soap and water before and after handling eggs. This includes prepping, cooking, cooling, dyeing, hiding, hunting and peeling them. Thoroughly wash utensils, countertops and anything else the eggs come into contact with.

So if you do want to eat them assuming you store them properly chilled post-dying , there are a few more key things to keep in mind: Only use dyes that are made for food coloring.

We know there are fun Pinterest dyeing hacks like shaving cream! Toss any cracked eggs. They're easy targets for bacteria. If you notice dye on an egg white when you peel it, avoid eating it — but these cracked beauties can still make stunning Easter decorations!

Check if eggs are expired via the float test. Drop them into a pot of water. If an egg sinks, it's good to cook and eat. If it floats, toss it. Start Slideshow. Credit: Janelle Jones. Credit: Antonis Achilleos. Credit: Emily Kate Roemer.

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