Hannibal Regional Blog


Our blog offers content about healthcare, healthy living and the culture at Hannibal Regional.

Easter eggs and egg safetyEggs are a potentially hazardous food and are capable of supporting the rapid growth of disease-causing bacteria like Salmonella. However, if you keep these few simple tips in mind, you should be able to enjoy a fun, happy and healthy Easter celebration.

  • Before boiling eggs for Easter decorating/painting, they must be kept refrigerated
  • Never leave raw eggs in any form at room temperature for more than 2 hours.
  • Use only clean, unbroken eggs. Don't eat or cook with cracked eggs or eggs that have been unrefrigerated for more than two hours.
  • When you boil your eggs, make sure the water is hot (185-190 degrees F). Cool your eggs in cold water or just in the air.
  • Cleanliness of hands, utensils and work surfaces is essential in preventing the spread of bacteria. Always wash your hands when handling your eggs, especially between cooking, cooling and dyeing. Wash hands again, along with all utensils, equipment and countertops that have been in contact with any raw food before preparing other foods.
  • Store eggs in their original cartons in the refrigerator rather than the refrigerator door.
  • If you're having an Easter egg hunt, consider hiding places carefully. Avoid areas where the eggs might come into contact with animals, insects or lawn chemicals.
  • Make sure you find all the eggs you've hidden and then refrigerate them. Discard cracked eggs.
  • As long as the eggs are NOT out of refrigeration over two hours, they will be safe to eat. Do not eat eggs that have been out of refrigeration more than two hours. Refrigerate hard-cooked eggs in their shells and use them within 1 week.






*tips are specified for store bought eggs, farm fresh eggs differ

Blog post provided by:
Katie Foster, RDN, LD 
Nutrition Services
Hannibal Regional