Q: How should you safely handle eggs? What’s the best way to hard-cook them? How can you naturally dye eggs?

Handling: Keep eggs refrigerated until ready to use. If you bought extra cartons, they’ll keep three-five weeks, says the USDA.

Cooking: To hard-cook eggs, place them in a single layer in a saucepan large enough to hold them without crowding. Add cold water to cover the eggs by at least an inch. Bring the water to a boil, then remove from the heat and put a lid on the saucepan. Let eggs stand 15-17 minutes (set a timer and don’t peek), then run under cold water.Throw away eggs left out more than two hours, or ones that have been used outside for Easter egg hunts or have cracked shells.

Dyeing: You can use fruits, vegetables and ground spices to dye eggs naturally. Place eggs in water to cover by at least an inch. Add ingredients for color and bring to a boil. Cook about 15 minutes or until desired color is reached.

Yellow: 3 tablespoons ground turmeric.

Orange: boiled yellow onion skins, cooked carrots, chili powder, paprika.

Pink: cooked beets, whole cranberries or juice, red grape juice.

Red: boiled red onion skins, canned cherries with juice, pomegranate juice, raspberries.