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Celebrate Easter with Egg-stra Care

Posted on by Karen Blakeslee

Easter eggsEaster is a great time to celebrate with family and friends. If you plan to have an Easter egg hunt with real eggs, here’s some food safety tips to keep in mind.

  • Only use eggs that have been refrigerated, and discard eggs that are cracked or dirty.
  • When cooking, place a single layer of eggs in a saucepan. Add water to at least one inch above the eggs. Cover the pan, bring the water to a boil, and carefully remove the pan from the heat. Let the eggs stand (18 minutes for extra large eggs, 15 minutes for large, 12 minutes for medium). Immediately run cold water over the eggs. When the eggs are cool enough to handle, place them in an uncovered container in the refrigerator where they can air-dry.
  • When decorating, be sure to use food-grade dyes. It is safe to use commercial egg dyes, liquid food coloring, and fruit-drink powders. When handling eggs, be careful not to crack them. Otherwise, bacteria could enter the egg through the cracks in the shell.
  • Keep hard-cooked Easter eggs chilled on a shelf inside the refrigerator, not in the refrigerator door.
  • Hide the eggs in places that are protected from dirt, pets and other potential sources of bacteria.
  • Remember the two hour rule, and make sure the “found” eggs are back in the refrigerator or consumed within two hours.
  • Remember that hard-boiled eggs are only safe to eat for one week after cooking.

Source: https://www.fightbac.org/egg-stra-care-for-spring-celebrations/

Add Lamb to Spring Meals

Posted on by Karen Blakeslee
Lamb chops
Photo: Canva.com

Sheep is the oldest domesticated meat species. Sheep have been raised by humans beginning about 9,000 years ago in the Middle East. In many countries, lamb (a young sheep) is the major source of protein. Many Americans think of lamb as a springtime food, but it can be enjoyed year round.

When shopping for lamb, look for meat that is fine textured and firm that has red coloring and white marbling (white flecks of fat within the meat muscle). The fat trim should be firm, white, and not too thick. The USDA quality grades are reliable guides.

There are five basic major (primal) cuts into which the lamb carcass is separated: shoulder, rack, shank/breast, loin, and leg. It is recommended that packages of fresh lamb purchased in the supermarket be labeled with the primal cut as well as the product, such as “shoulder roast” or “loin chop.”

For more information, see USDA Lamb from Farm to Table and American Lamb

 

Easter Egg Hunt Alternatives

Posted on by Karen Blakeslee
Plastic Easter Eggs
Photo: Canva.com

If you have shopped for eggs lately, they have been pricey and in short supply. Start planning now for alternatives to have fun on Easter in place of the traditional egg hunt.

  • Use plastic eggs and fill them with treats or fun Spring items. These eggs are reusable for years to come. Mix up the egg colors, then have the kids match them as an extra activity after the hunt.
  • Plan a scavenger hunt for spring items around your house or outside. Make it educational to learn numbers or the alphabet.
  • Get out the paint or colored pencils and paper and have a contest to draw the best Easter egg, a bunny or Spring flower.

 

Preparing Hard Boiled Eggs

Posted on by Karen Blakeslee
Deviled Eggs
Deviled Eggs
Photo: Canva.com

Deviled eggs are a popular Spring appetizer for Easter meals and potlucks. The trick is getting the perfect hard boiled egg.

Fresh eggs that are hard boiled can be difficult to peel. It is best to purchase fresh eggs about one week in advance for success. Keep them refrigerated until ready to use.

To prepare hard boiled eggs on the stovetop, place fresh eggs in a sauce pan and cover with water by one inch. Cover the pan and bring to a boil. Remove from the burner and let the eggs sit in the hot water for 20 minutes. This helps keep the eggs tender and not get rubbery. Place the pan in the sink and allow cold water to pour over the hot eggs until they are cool. Remove eggs from the water and chill in the refrigerator. They can be store up to one week, unpeeled.

To peel the eggs, gently tap the eggs on a surface to crack the shell all around the egg. It helps to run the egg under water to pull the shell away from the egg. Once peeled, they can be used immediately. Keep cold in the refrigerator and use within one to two days.

Learn more at USDA Shell Eggs from Farm to Table.

 

Easter Egg Safety

Posted on by Karen Blakeslee

Easter is here and plans are being made to decorate eggs.

Dyeing eggs is a creative fun activity. After hard boiling eggs, dye them and store in the refrigerator. Use food-safe coloring or natural colors from other foods.

If using these eggs for the annual egg hunt, chose hiding locations protected from dirt, moisture, pets or other contamination. If eggs get cracked, toss them. Set out and hunt the eggs within two hours to keep them safe.

For more information, see USDA Eggs from Farm to Table.

Always wash your hands, all equipment and work surfaces before and after handling raw eggs.

 

Easter Ham Preparation

Posted on by Karen Blakeslee
Spiral cut ham. Photo: USDA Flickr

Whether you are cooking a raw ham or preparing a ready-to eat ham product, follow these steps for a ham that is cooked to perfection.

  • Ham that is not ready-to-eat but has the appearance of ready-to-eat products will bear a statement on the label indicating the product needs cooking.
  • Ham that requires cooking before consumption or fresh, raw ham must reach an internal temperature of 145°F (with a three-minute rest time). Set the oven no lower than 325°F.

Cooked canned ham and cooked vacuum-packaged ham, both from federally inspected plants, can be eaten right out of the package. All of these along with spiral-cut cooked ham are safe to eat cold or can be warmed to an internal temperature of 145°F, as they are already fully cooked. For cooked hams that have been repackaged in any other location outside the processing plant, heat to an internal temperature of 165°F, measured with a food thermometer, before you serve it.

Learn more from USDA Ham and Food Safety

 

Let the Easter Egg Hunt Begin!

Posted on by Karen Blakeslee

Easter eggsSometimes eggs are decorated, used as decorations, and hunted at Easter. Here are some safety tips.

  • Dyeing eggs: After hard cooking eggs, dye them and  refrigerate within 2 hours. Use a food-safe coloring.
  • Blowing out eggshells: Use caution when blowing out the contents to hollow out the shell for decorating. Use eggs that have been kept refrigerated and are uncracked. To destroy bacteria that may be present on the surface of the egg, wash the egg in hot water and then rinse in a solution of 1 teaspoon liquid chlorine bleach per half cup of water. After blowing out the egg, refrigerate the contents and use within 2 to 4 days.
  • Hunting Eggs: If hard cooked eggs have been lying on the ground, they can pick up bacteria, especially if the shells are cracked. If the shells crack, bacteria could contaminate the inside. The total time for hiding and hunting eggs should not exceed 2 hours. Refrigerate and use “found” eggs within 7 days of cooking.

Learn more at USDA Shell Eggs from Farm to Table

Photo: USDA Flickr

Easter Ham Safety Reminders

Posted on by Karen Blakeslee
Spiral cut ham. Photo: USDA Flickr

Whether you are cooking a raw ham or preparing a ready-to eat ham product, follow these steps for a ham that is cooked to perfection.

  • Ham that is not ready-to-eat but has the appearance of ready-to-eat products will bear a statement on the label indicating the product needs cooking.
  • Ham that requires cooking before consumption or fresh, raw ham must reach an internal temperature of 145°F (with a three-minute rest time). Set the oven no lower than 325°F.
  • Cooked canned ham and cooked vacuum-packaged ham, both from federally inspected plants, can be eaten right out of the package. All of these along with spiral-cut cooked ham are safe to eat cold or can be warmed to an internal temperature of 145°F, as they are already fully cooked. For cooked hams that have been repackaged in any other location outside the processing plant, heat to an internal temperature of 165°F, measured with a food thermometer, before you serve it.

For more information on ham and food safety, see www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/ham-and-food-safety/ct_index

 

Reference to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation. Paid for by Kansas State University