- Eggs should be kept refrigerated, preferably in the main body of the refrigerator where the temperature is the coldest and most consistent.
- The shell of an egg has about 10,000 pores that allow gases in and out. Eggs should be stored in their carton in the refrigerator to prevent the absorption of odours from strong-smelling foods through the pores in their shells.
- Storing eggs in their carton helps to protect the eggs from breakage.
- Eggs should be stored wide end up in their carton. This helps to keep the yolk centred for a more attractive appearance to fried, hard-cooked and devilled eggs.
- For maximum quality, eggs should be used before the Best Before Date stamped at the end of the carton. This date (28 to 35 days from the packaging date) indicates the date before which they eggs will maintain their Grade A quality. Eggs can be eaten for a short time after the Best Before date, however they should be cooked thoroughly.
Eggs Can Be Frozen, But Not In Their Shells
To freeze whole eggs: Beat eggs until blended, then pour into a freezer container with a tight-fitting lid. Label the container with the number of eggs and the date. Freeze. To use: 3 tbsp thawed whole egg = 1 larger egg.
To Freeze Egg Whites: Pour whites into a freezer container with a tight-fitting lid. Label the container with the number of whites and the date . Freeze. To use: 2 tbsp thawed egg white = 1 large egg white.
To Freeze Egg Yolks: Yolks will thicken or gel when frozen unless specifically treated. Beat in either 1/8 tsp salt or 1/2 to 1 tsp. sugar or corn syrup per 1/4 cup yolks (about 4 yolks). Pour yolks into a freezer container with tight-fitting lid. Label the container with the number of yolks, the date and whether you added salt (for main dishes) or sugar (for baking). Freeze. To use: 1 tbsp thawed egg yolk = 1 large fresh egg yolk.
Thaw frozen eggs in the refrigerator and use them as soon as they are thawed in dishes that will be thoroughly cooked.
Consuming Eggs Stored in Refrigerator or Freezer
|Refrigerated Shell Eggs||By Best Before date|
|Refrigerated leftover raw yolks* and/or whites
*Cover yolks with a little cold water to prevent them from drying out. Pour water off before using.
|Within 2 to 4 days|
|Refrigerated hard-cooked eggs||Within 1 week|
|Refrigerated prepared egg dishes||Within 3 to 4 days|
|Refrigerated pickled eggs||Within 1 month|
|Frozen blended whole eggs or whites or yolks||Within 4 months|