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"  For kids and adults alike, the best part of Easter is egg decorating and egg hunts! As the weather warms up, it&amp;#039;s important to remember a few food safety tips for handling eggs.   In the supermarket, look for Grade A or AA eggs that are in the refrigerated case and have clean shells with no cracks. Don&amp;#039;t forget to look on the carton for the expiration date. When you get home put them in the fridge right away. Keep the eggs in their original carton--it&amp;#039;s designed to protect them and help keep them fresh.  Hard-boiled eggs spoil faster than fresh eggs! When eggs are boiled, a protective coating&amp;#039;s washed away that makes the eggs more susceptible to bacteria. Within 2 hours of cooking them, get them in the refrigerator and be sure to use them up within a week. Make sure your hard-boiled eggs are cooked until both the yolk and the white are firm--that way any harmful bacteria will be destroyed. To see tips on making the perfect hard-boiled eggs, check out our video. When you&amp;#039;re dying Easter eggs that will be eaten, make sure to use food-safe coloring. This year, opt for a more natural approach to dying Easter eggs using household ingredients like beets or purple cabbage. Check out our step-by-step instructions for all natural egg dying.  Be careful about using real eggs in egg hunts. When you place an egg on the ground, it&amp;#039;s likely to come into contact with dirt, moisture, pets, lawn chemicals, and other sources of bacteria. Don&amp;#039;t eat any eggs that have cracks in the shell and be sure to rinse the rest. Also, make sure the hunt doesn&amp;#039;t go on for too long because the eggs shouldn&amp;#039;t be left outside unrefrigerated for more than 2 hours.   Want to learn how we put consumer products to the test and keep you safe? Sign up for a tour of the famous Good Housekeeping Research Institute. If you visit, be sure to say hello when you come by the Kitchen Appliances &amp;amp;amp; Technology Department. Reported by Yael Cypers, junior in Food Studies at New York University.  "^^<http://www.w3.org/2001/XMLSchema#string>
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