Getting ready for Easter brunch or an Easter egg hunt? Here are some food safety tips from the U.S. Department of Agriculture (USDA) about eggs. Raw in-shell eggs can be kept in the refrigerator for three to five weeks. Never eat eggs that have an off smell when you crack them or eggs with whites that are pink or iridescent. Both are indications of spoilage. Raw eggs combined with other ingredients according to recipe directions, should be cooked immediately or refrigerated and cooked within 24 hours. Eggs should be cooked until their yolks are firm. Egg casseroles should be cooked to a minimum internal temperature of 160 °F as indicated by a food thermometer to be sure. Hard-boiled eggs can be kept in the refrigerator for up to one week. If you are dyeing, coloring or decorating … [Read more...]