Nutrition Unscrambled

Eggs are Great for Any Tradition, but Keep Them Safe

By Anna Shlachter, MS, RD, LDN
April 3rd, 2012

Easter and Passover are both approaching fast and traditionally eggs are a big part of both holidays. Many Passover recipes use eggs as a key ingredient. From casseroles to deviled eggs, there are many ways to celebrate this time. If you always make the regular deviled eggs, try them with a twist put new ingredients in them. Decorating eggs is another fun activity that happens this time of year! You can even use natural dyes from foods such as beets, blueberries, coffee grounds and more.

Remember to keep your eggs safe during these festive times and year round!
We don’t usually focus on egg safety, but with the holidays I thought it might be a nice to review
General Egg Safety.

It is easy to keep eggs safe if you remember to Cook, Clean, Chill and Separate
• Cook
• Eggs should be cooked until the whites and yolks are firm or, for dishes containing eggs, until an internal temperature of 160 degrees Fahrenheit is reached because Salmonella is destroyed by the heat of cooking.
• Do not eat raw eggs.
• Clean
• Clean your hands, as well as the surfaces and utensils that come into contact with raw eggs – an important step for avoiding cross-contamination.
• Cool
• Keep eggs in the main section of the refrigerator at a temperature between 33 and 40 degrees Fahrenheit – eggs accidentally left at room temperature should be discarded after two hours, or one hour in warm weather.
• Separate
• Separate eggs from other foods in your grocery cart, grocery bags and in the refrigerator to prevent cross-contamination.

For Coloring Eggs
See the for great coloring and safety tips.

With all the festivities and fun, don’t forget to make Egg salad for Egg Salad Week starting April 9th!


Nutrition Unscrambled  is written by nutrition experts with the Egg Nutrition Center, which is funded by the American Egg Board. It is monitored and maintained by the public relations agency of record. The mission of the Egg Nutrition Center is to be a credible source of nutrition and health science information and the acknowledged leader in research and education related to eggs. For more information, click here.

About the Bloggers

Mitch Kanter, Ph.D. is the Executive Director of the Egg Nutrition Center. For more information about
Mitch, click here.
Marcia Greenblum, MS, RD is the Senior Director, Nutrition Education at the Egg Nutrition Center. For more information about Marcia, click here.
Anna Shlachter, MS, RD, LDN is the Program Manager, Nutrition Research and Communications at the Egg Nutrition Center. For more information about Anna, click here.

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All information provided within this blog is for informational and educational purposes only and it is not to be construed as medical advice or instruction. Please consult your physician or a qualified health professional on any matters regarding your health or before making changes to your diet or health behaviors.