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Health risks? Experts provide important answers on the topic of Easter eggs
Easter is coming. Preparations are likely to have started in some households. Of particular importance are the colorful eggs, which are hung on bushes, hidden and eaten naturally. When blowing out raw eggs and storing the cooked variants, however, a few hygiene rules should be observed to avoid health risks.
Eggs are booming at Easter
Eggs are traditionally booming at Easter. The question of whether to buy colorful Easter eggs or to dye them yourself often turns out to be in favor of doing it yourself. There are many ways to color them naturally. According to health experts, you don't have to worry much about cholesterol: at Easter, three eggs are okay. However, some hygiene rules should be observed in order to enjoy Easter eggs without stomach ache. The Federal Institute for Risk Assessment has summarized a few tips in a current report.
Danger from salmonella
In Easter, children enjoy blowing out and painting eggs, but this can lead to an infection with Salmonella. Among other things, salmonellosis is associated with diarrhea, vomiting and headache.
Children under five, older and sick people are particularly sensitive. Salmonellosis can also be significantly more difficult with them, in some cases even fatal.
Since children are particularly at risk of developing salmonellosis, they should not come into contact with raw eggs, BfR advises. Above all, they shouldn't blow out eggs.
A safe alternative to painting are hard-boiled eggs or eggs made from materials such as wood, styrofoam and plastic.
Avoid health risks when blowing
When blowing out eggs, some hygiene measures should generally be observed to avoid infection with Salmonella. Only fresh eggs that have been cleaned with lukewarm water and a little washing-up liquid should be used.
In order to avoid direct contact with the mouth, it is advisable to blow out the eggs with a straw or the like.
Objects used, such as the needle for drilling eggs, and the work surface should also be cleaned thoroughly. This also applies to the hands.
The BfR draws attention to the fact that eggs can generally still be consumed even after they have expired if they are thoroughly heated.
Fresh raw eggs can also be recognized by the fact that they remain on the floor in a glass of cold water. However, old eggs float on top. The reason for this is the air chamber in the egg, which gets bigger the older the egg is.
Eggs are best stored in the egg compartment of the fridge - with the pointed end down, then they will last longer.
The shelf life of hard-boiled eggs depends, among other things, on the nature of the shell, the type of preparation and storage.
The eggs should be completely boiled in boiling water. The egg yolk should also be hard, which means around ten minutes of cooking time, depending on the size of the eggs.
Since hard-boiled eggs spoil more quickly if the shell is damaged, eggs that are not consumed immediately should not be quenched with cold water after boiling, as this can cause small cracks. This shortens the shelf life to a few days.
Hard-boiled eggs should always be kept in the refrigerator if possible and consumed within four weeks.
Color Easter eggs yourself
As the BfR writes, commercial artificial and natural Easter egg colors are suitable for egg coloring. The E numbers indicate that they are approved as food colors.
An alternative is coloring with plant foods. For example, you can naturally color Easter eggs with onion skins, beetroot or spinach.
It is best to take care when choosing to select eggs with a smooth shell if they are to be colored later. Because the color adheres best to it. In addition, the colors of eggs with a white shell are clearer than those of 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)