MARION, Ark. - Eggs are timeless symbols of spring and renewal at Easter. While it's a custom to color, decorate and exchange eggs at Easter, many people don't think about food safety when handling their eggs, says VeEtta Simmons, Crittenden County extension staff chair for the University of Arkansas Division of Agriculture.

If you plan to use eggs at Easter, she says you should remember several safety tips:

• Inspect eggs before purchasing them. Don't buy cartons with cracked eggs, and buy cartons only from refrigerated cases.
• Store eggs in their original cartons in the refrigerator, not the refrigerator door.
• Raw and cooked eggs shouldn't be left out of the refrigerator for more than two hours.
• Wash your hands thoroughly with hot, soapy water and rinse them before handling eggs when cooking, cooling, dyeing and hiding them. Wash your children's hands after they've handled the eggs.
• If you're having an Easter egg hunt, consider hiding places carefully. Avoid areas where eggs might come in contact with animals or lawn chemicals.
• Make sure all hidden eggs are accounted for and refrigerate immediately. Cracked eggs should be discarded.
• Refrigerate hard-cooked eggs in their shells and use them within a week.
• To minimize health risks, cook two sets of eggs - one for an Easter hunt or display and the other for eating. Refrigerate the eggs to be eaten.
• When cooking eggs, don't overcook or "boil" them because high temperatures can make them tough and rubbery.
• Remember, if food safety is a concern, you can always use plastic Easter eggs containing candy.

To make a "perfect" egg, Simmons advises placing eggs in a single layer in a saucepan and add enough water to come at least 1 inch above the eggs. Cover and quickly bring to a boil.

Then turn off the heat and remove the pan from the burner. Let eggs stand, covered in the hot water for 12, 15 or 18 minutes, depending on the egg size (medium, large and extra large).

When the time is up, immediately run cold water over the eggs until the water has completely cooled. Remove eggs from the water and place in the refrigerator until ready for use.

"Remember, fresh eggs are harder to peel after hard-cooking," Simmons says. "To make peeling easier, buy the eggs a week to 10 days before cooking them."

For more information about food safety, contact your county extension office or visit www.uaex.edu and select Health and Nutrition, then Food Safety. The Cooperative Extension Service is part of the U of A Division of Agriculture.