Easter is upon us — the time of year when supermarkets become obstacle courses of pastel‑coloured packaging, families gather for egg hunts, and we all pretend that eating chocolate for breakfast is completely normal behaviour. But before you dive head‑first into a mountain of mini eggs and foil‑wrapped bunnies, let’s talk about something a little less glamorous but very important: food safety.
Because nothing ruins Easter quite like dodgy eggs… and not the chocolate kind.
Eggs: Handle With Care (No, Not the Chocolate Ones)
Eggs are a staple in UK kitchens — boiled, scrambled, poached, or turned into the structural foundation of a Victoria sponge. But they’re also one of those foods that demand a bit of TLC.
Here’s the golden rule: treat your eggs like tiny, fragile VIPs.
- Check for cracks as soon as you bring them home. Any damaged ones should be binned — no second chances.
- Avoid washing them unless absolutely necessary. Their shells have a natural protective layer, and washing it off is like sending them into the world without a coat.
- Store them in the fridge and keep the temperature steady. Eggs hate temperature changes almost as much as we hate stepping on a Lego barefoot.
- Mind the best‑before date. UK eggs legally get 28 days from the day they were laid. They’re often still safe 2–3 weeks after that if refrigerated, but the quality won’t be at its peak — so maybe don’t use them for your show‑stopping Easter bake.
I you’re interested in learning more about food safety and hygiene, then consider an affordable, accredited online course. We have a variety to choose from to take you from beginner through to advanced level.