Show-Me State Times

As Easter approaches, egg prices remain high despite a decrease in wholesale costs, according to Missouri University experts. Food price expert Hoa Hoang reports that the bird flu outbreak's impact is lessening, as evidenced by a significant drop in the number of affected birds in March. Retailers are starting to restock and lift restrictions caused by egg shortages, leading to some price reductions.

“Stores have started restocking their shelves or removing the quantity limit imposed due to egg shortages,” Hoang said. “Some stores have started to cut prices. However, consumers may not see egg prices fall rapidly until retailers are confident the egg supply chain has stabilized. If the flu outbreak resurges, then elevated prices are expected to continue for a longer period.”

Easter drives egg demand, making it vital for consumers to purchase early to avoid potential shortages. Food safety specialist Kantha Channaiah provides guidance on egg storage, emphasizing purchasing eggs from refrigerated sources and storing them at 40 degrees or below. This extends the shelf life of refrigerated eggs to about five weeks.

Regarding safety, Channaiah suggests performing a float test to ensure freshness and recommends checking for discoloration or odors. He notes that both store-bought and farm-fresh eggs are safe when handled correctly, with distinctions in washing and refrigeration.

Unwashed farm-fresh eggs can be stored at room temperature for up to three weeks, while washed eggs require refrigeration. Hard-boiled eggs should not be left out for more than two hours, or one hour in temperatures above 90 degrees, due to rapid bacterial growth.

For dyed Easter eggs, using food-safe or natural colorants is crucial, and eggs hidden outdoors should be kept for decoration only, ensuring a separate batch for consumption.

Hard-boiled eggs should be boiled for nine to 12 minutes, cooled in an ice bath, and stored in their shells in a refrigerator for up to a week, Channaiah advises.