University of Wisconsin - Extension

Dyeing Easter eggs is a popular springtime children's activity. But each step of the process can increase the chance that eggs will come into contact with bacteria, possibly resulting in foodborne illness.

A University of Wisconsin-Extension food safety scientist says it is important to for everyone to wash hands thoroughly before handling eggs at each step of the process, including cooking, cooling and dyeing.

"Hard-cooked eggs need to be refrigerated in their cartons if you don't color them right after cooking and cooling them," says Barbara Ingham. "They also need to be refrigerated right after dyeing and after you display or hide them. Any eggs that are out of the refrigerator more than two hours shouldn't be eaten."

Ingham also says only uncracked eggs should be colored. If you want to eat your eggs after dyeing them, use food coloring or specially-made food-grade egg dyes dissolved in water that is warmer than the eggs.

You may want to cook extra eggs to eat if you plan to display or hide eggs longer than two hours, Ingham says.

"If you hide eggs, avoid areas where eggs might come into contact with dirt, pets, wild animals, birds, reptiles, insects or lawn chemicals," Ingham says.

Some people like to decorate empty eggs. Ingham says a technique to safely empty eggshells is to wash the egg with warm water, then dry it. For extra safely, you can rinse the egg in a bleach solution of one teaspoon bleach in one quart of water.

Prick a small hole in the small end of the egg with a sterilized needle or sharp, small skewer. Carefully chip away bits of shell around the large hole until it's big enough to fit the tip of a baster. Stick the needle or skewer into the yolk to break it.

Either shake the egg large-end down over a cup or bowl until the contents come out, or use a baster to push out the contents. Press the bulb of the baster to push air into the egg. If the egg doesn't come out easily, insert the needle again and move it around to be sure both the shell membranes and yolk are broken. Rinse the empty shell under cool running water. Stand it on end to drain and dry.

Ingham says the contents of emptied eggshells are safe to use in recipes or as scrambled eggs, although the eggs must be cooked thoroughly. Raw egg contents also can be frozen for up to a year.

For more information on food safety issues, contact your local county Extension office.