Kitchen hygiene when handling eggs: Not just relevant at Easter

To minimise health risks, Szabo advises that eggs should ideally be stored in the fridge at home: “Fridge temperatures between four and six degrees are ideal for this. At these temperatures, the pathogens on the eggshell can no longer multiply.”

If the eggs are subsequently boiled or fried, any salmonella and campylobacter are also rendered harmless: “There’s a good rule of thumb: at least two minutes at a core temperature of at least 70 degrees,” explains Szabo. “If we’ve achieved this when boiling eggs, making scrambled eggs or cooking them in the oven – then we can be very, very sure that these pathogens have been killed.”

Particular caution is advised when eggs are used raw: for example, in classic tiramisu, chocolate mousse – or even when blowing out Easter eggs. Because the eggs are not heated in these cases, any germs present can multiply rapidly in the if there is any doubt. That is why it is very important to use only fresh eggs for such purposes.

Anyone wishing to blow out raw eggs at Easter should make sure to wash them beforehand with lukewarm water and washing-up liquid. This will at least remove any pathogens that may be present from the shell.

However, as Salmonella or Campylobacter can also be present inside the eggs, it is better not to blow them out with your mouth. Simple aids can prevent your mouth from coming into direct contact with the eggshell or the raw egg.

Many shops now sell ready-made kits for blowing out and painting eggs. These often include a small bellows. “But if you have a straw at home, that’s perfectly adequate. You simply place the straw over the hole and blow the eggs out with a bit of pressure.” Alternatively, of course, you can also use hard-boiled eggs or wooden, polystyrene and plastic eggs for painting and decorating.