YENRA: EGG-DYEING PREPARATION CHECKLIST
Guide: https://yenra.com/easter/easter-egg-dye.html
Updated: October 6, 2026

Use this sheet to prepare the station. Read the guide and your dye's
instructions before starting. The blank fields are for your own plan.

Date: __________________  Adult responsible: __________________
Number of people: ______  Number of eggs: ______  Colors: ______
Exact dye product: ____________________________________________
Product directions checked: ___________________________________
Egg cooking date: __________  Planned use-by date: _____________
Time eggs leave refrigerator: ______  Return deadline: _________

SUPPLIES
[ ] Cooled, hard-cooked eggs; waiting batch refrigerated
[ ] Food-safe dye for edible eggs and its instructions
[ ] Heat-safe cups, water, vinegar if the product calls for it
[ ] Measuring cup/spoon, holders, timer, protected table
[ ] Clean drying rack and covered refrigerator container
[ ] Adult assigned to boiling water and hot dye cups

TEST EGG RECORD
Product/color: ________________________________________________
Water quantity: __________  Vinegar quantity: __________________
Drops of color: __________  Immersion time (minutes): __________
Result after drying: __________________________________________
One change for the next egg: __________________________________

EDIBLE EGGS
Use clean hands and food-safe color. Return hard-cooked eggs to
refrigeration within two hours; keep at 40 F or below and use
within one week of cooking. Above 90 F, use a one-hour limit
outside temperature control. Track decorating and serving time.
Discard eggs that exceed the applicable limit. Use imitation eggs
for hunts; USDA advises against eating eggs used in hiding or play.

Sources:
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/eggs/shell-eggs-farm-table
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety

FINISH
[ ] Edible eggs refrigerated; cooking date recorded
[ ] Decorative-only eggs kept separate from food
[ ] Work surface and equipment cleaned