No matter where you live, it’s probably pretty safe to say the so-called “dog days of summer” are here. This time of year brings a lot of questions to the Egg Safety Center regarding egg refrigeration and freshness since summer brings a lot of great things like picnics and camping. However, these outings can easily be ruined if eggs are on the menu and not stored and prepated correctly. The Egg Safety Center has a few tips and guidelines for this summer’s excursions to ensure no one gets sick from spoiled food.
If you are taking a camping trip, be cautious of the temperature both outside and inside your cooler. Temperature fluctuation is critical to egg safety. Once eggs are refrigerated it is important they remain that way. A cold egg left out in a warm environment can sweat, facilitating the growth of bacteria. Refrigerated eggs should not be left out more than two hours at room temperature, or 30 minutes to one hour when it’s 85 degrees or hotter without refrigeration. In the event your hike or trip would raise concerns over refrigeration and egg safety, the Egg Safety Center recommends using liquid pasteurized eggs. Storage of this product takes less space than shell eggs anyway and can be easily stored in a cooler to maintain 40 degrees.
If you’re planning a summer picnic and hard-boiled or deviled eggs are in the picnic basket, there is one simple rule to follow. The Egg Safety Center does not recommend eating hard-boiled eggs left unrefrigerated at room temperature for more than two hours. However, in the summer heat that is often 85 degrees Fahrenheit or hotter, that unrefrigerated time can shrink down to 30 minutes.
The Egg Safety Center wishes everyone safe and happy summer days – whether you’re spending them at the lake, beach, park or your backyard.