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Egg Safety Tips by Tami Broderick


April 16, 2014 0 comments Health and Fitness

By Tami Broderick

Spring celebrations are here and so are lots and lots of eggs.  Whether you decorate and hide them on Easter Sunday or cook eggs for your Passover Seder, there are some important safety tips to remember when handling this featured food.

 

  • Always buy eggs from a refrigerated case and make sure the shells are clean and un-cracked.
  • Eggs should be stored at 40 degrees or below.  Keep them in their original carton in the coldest part of your refrigerator, not in the door.
  • Always wash your hands with hot soapy water before and after handling raw eggs.
  • If you’re planning on dying and hiding some eggs, use only food-grade dye, and make sure and hide them in places that are protected from dirt, pets and other sources of bacteria.
  • Keep the eggs refrigerated until the hunt, and make sure they stay at room temperature for no more than two hours.   Put the “found” eggs back in the fridge and discard any that may be discovered later.  If the eggs become cracked during the hunt, throw these away, too.
  • Raw eggs can be kept in their original carton for 3-5 weeks from the purchase date, however cooked eggs should be eaten within 1 week.  Egg dishes such as egg salad or deviled eggs should be eaten within 3-4 days.

 

Eggs
Eggs

Cooking the Perfect Hard Boiled Egg

 

Courtesy of the American Egg Board, here are their recommendations for cooking the perfect hard-boiled egg.

 

  1. Place eggs in a saucepan large enough to hold them in a single layer.  Add cold water to cover eggs by 1 inch.  Heat over high heat just until boiling.
  2. Remove from burner and cover pan.  Let eggs stand in hot water about 12 minutes for large eggs (9 minutes for medium eggs & 15 minutes for extra large).
  3. Drain immediately and serve warm, or cool completely under cold running water or in a bowl of ice water and then refrigerate.

 

A few helpful hints:

 

  1. The green ring is a result of a reaction between the sulfur in the egg white and the iron in the yolk and occurs when the eggs have been cooked too long, or at too high of a temperature.   Minimize this by cooking eggs in hot, not boiling water and then cooling them immediately.
  2. Fresh eggs can be harder to peel, so it’s best to buy and refrigerate them a week to ten days in advance of cooking.  This allows the egg to take in a little more air, which helps to separate the membrane from the shell.


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Tami Broderick

Tami Broderick

Tami, a California native, attended California State University Long Beach, where she received her Bachelor of Science degree in Nutrition and Food Administration, with a Minor in Chemistry. Tami’s expertise is in the areas of weight loss, disease management with an emphasis on diabetes care, and sports nutrition. She has been in private practice for over 6 years. Prior to that, she was the dietitian at the Sports Club/LA in Orange County for several years. She has worked with hundreds of high school athletes, and is currently the dietitian for the St. Bonaventure University Athletic Department counseling athletes on all aspects of sports nutrition. She is passionate about helping her clients feel better. A big part of her practice looks at food as it relates to optimal health, and she spends hours researching and educating herself on the most current science and cutting edge research. In addition, she is constantly experimenting with ingredients to find healthy alternatives for her clients with food allergies and sensitivities. Her goal is to teach people how to eat well, feel better, and most importantly how to “Balance Life with Nutrition”. Her professional accreditation is through the Commission on Dietetic Registration. Tami is currently in the process of becoming a board certified specialist in Sports Nutrition as well as a Certified Diabetes Educator.
Tami Broderick

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