I left E's easter eggs (hard boiled) on the counter

[HiC]

all day....and later put them in the fridge.  Are they safe to eat or should I chuck them? 

[looseseal]

Hmm, I think my cookbook said to not eat them if they were left out for more than a few hours. So, I'd probably err on the side of caution and chuck them. Too bad!

[karmasabiotch]

Throw them out. Yuck.

[papie]

My mom leaves her easter eggs out for days and eats them. She says Easter eggs don't go bad, lol.

[papie]

And although I don't eat my mom's eggs after all that time, I would totally eat them after being out all day. I mean, we do on Easter at my parents' all the time and nobody ever got sick.

[rex]

Throw them out.

[vampsterdam]

Apr 2, 2013 9:15:50 GMT -5 papie said:

My mom leaves her easter eggs out for days and eats them. She says Easter eggs don't go bad, lol.

 Come to think of it, I think my mom has done this, too! Haha.

I think throwing them out if they've been out only for a few hours is a little over-cautious.

[textbookcase]

I would probably chuck them and I keep most things.

Another food question while I'm in here - Easter ham. It was left out for several hours before refrigerating. Keep to use in a pot of beans (will cook most of the day) or toss?

[Captain Serious]

The USDA disagrees with me, but I believe the eggs are safe. We did the same thing with ours--left them out all Easter and put them in the fridge that night--my son and I both ate some the next day with no problems. My parents used to leave colored eggs out for several days.

Also, assuming the ham is cured, it is totally safe. Check out this from the USDA (http://www.fsis.usda.gov/factsheets/ham/):

Cooking or Reheating Hams
Both whole or half, cooked, vacuum-packaged hams packaged in federally inspected plants and canned hams can be eaten cold, right out of the package.

However, if you want to reheat these cooked hams, set the oven no lower than 325 °F and heat to an internal temperature of 140 °F as measured with a food thermometer.

Unpackaged, cooked ham is potentially contaminated with pathogens. For cooked hams that have been repackaged in any other location outside the processing plant or for leftover cooked ham, heat to 165 °F.

Spiral-cut cooked hams are also safe to eat cold. The unique slicing method, invented in 1957, reduces carving problems. These hams are best served cold because heating sliced whole or half hams can dry out the meat and cause the glaze to melt and run off the meat. If reheating is desired, hams that were packaged in processing plants under USDA inspection must be heated to 140 °F as measured with a food thermometer (165 °F for leftover spiral-cut hams or ham that has been repackaged in any other location outside the plant). To reheat a spiral-sliced ham in a conventional oven, cover the entire ham or portion with heavy aluminum foil and heat at 325 °F for about 10 minutes per pound. Individual slices may also be warmed in a skillet or microwave.

Cook-before-eating hams or fresh hams must reach 160 °F to be safely cooked before serving. Cook in an oven set no lower than 325 °F. Hams can also be safely cooked in a microwave oven, other countertop appliances, and on the stove. Consult a cookbook for specific methods and timing.

Country hams can be soaked 4 to 12 hours or longer in the refrigerator to reduce the salt content before cooking. Then they can be cooked by boiling or baking. Follow the manufacturer's cooking instructions.