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Health hazards when puffing eggs This is how Easter eggs can be dyed healthy
Easter is coming. In some households, preparations may have started already. Of paramount importance are the colorful eggs that are hung on shrubs, hidden and eaten naturally. However, when fumigating raw eggs and storing cooked options, a few hygiene rules should be followed to avoid health risks.
Eggs are booming at Easter
At Easter, eggs are traditionally booming. The question of whether to buy colorful Easter eggs or to dye itself, is often in favor of making your own. There are many ways to dye them in a natural way. According to health experts, you do not have to worry much about cholesterol: three eggs are okay at Easter. However, some hygiene rules should be followed in order to enjoy Easter eggs without abdominal pain. The Federal Institute for Risk Assessment has summarized in a recent message a few tips.
For Easter, colorful eggs often come to the table. Experts give tips on how Easter eggs can be dyed and stored healthy. (Image: Pixelot / fotolia.com) Danger from salmonella
Although children enjoy Easter eggs and blow eggs, it can lead to Salmonella infection. Salmonellosis is associated with diarrhea, vomiting and headache.
Children under five, elderly and sick people are particularly sensitive. With them salmonellosis can also run much heavier, in some cases even fatal.
Since children are particularly at risk of developing salmonellosis, they should not come into contact with raw eggs as much as possible, advises the BfR. Above all, they should not blow eggs.
A safe alternative to painting are hard-boiled eggs or eggs made of materials such as wood, polystyrene and plastic.
Avoid health risks when blowing out
When fumigating eggs, some hygiene measures should generally be followed to avoid Salmonella infection. So only fresh eggs should be used, which were cleaned with lukewarm water and some detergent.
In order to avoid direct contact with the mouth, it is advisable to blow the eggs with a straw or something similar.
Used items, such as the needle to pierce the eggs, and also the work surface should be thoroughly cleaned. This also applies to the hands.
The BfR points out that eggs can usually be consumed even after expiry of the minimum shelf life if they are well-heated.
Fresh raw eggs can also be recognized by the fact that they remain lying in a glass with cold water on the ground. Old eggs, on the other hand, swim up. The reason for this is the air chamber in the egg, which gets bigger the older the egg is.
Proper storage
Eggs are best stored in the egg compartment of the refrigerator - with the tip end down, then they last longer.
The shelf life of hard-boiled eggs depends, among other things, on the nature of the shell, the method of preparation and storage.
The eggs should be completely boiled in boiling water. Also, the yolk should be hard, which means about ten minutes cooking time depending on the size of the eggs.
Since hard-boiled eggs spoil faster if the skin is damaged, eggs that are not eaten immediately should not be quenched with cold water after cooking because they may cause small cracks. This shortens the shelf life to a few days.
Basically, hard-boiled eggs should be kept in the refrigerator if possible and used within four weeks.
Coloring easter eggs yourself
As the BfR writes, commercially available artificial and natural Easter egg colors are suitable for coloring eggs. The E numbers show that they are approved as food colors.
An alternative is coloring with plant foods. For example, Easter eggs can be dyed naturally with onion skins, beetroot or spinach.
It is best to make sure to choose eggs with a smooth shell when purchasing, if they are to be dyed later. Because that's the best way to stick the color. In addition, the colors in eggs with white shell are clearer than brown shells.
In order to protect nature and the environment as much as possible, it is advised to buy eggs preferably from organic or free range. (Ad)