Maximize your use of this essential ingredient by following our comprehensive storage guide.
Eggs stand out as one of the most adaptable ingredients in cooking. Beyond their versatility, they are also a classic breakfast item However, they have the ability to bind, emulsify, and leaven other components based on the specific recipe. Yet, since these items are perishable, it’s crucial to understand proper egg storage methods for maintaining both quality and safety in your finished meal. Discover how to keep them fresh as recommended by culinary experts, regardless of whether you’re transporting them from the market or placing them in your fridge. Additionally, learn if freezing eggs is an option for extended preservation.
Meet Our Expert
- Kimberly Baker , Ph.D., RD, LD, serves as the director of the Clemson Extension Food Systems and Safety Program Group
- Kierin Baldwin , pastry and baking arts chef instructor at the Institute of Culinary Education located in New York City
- Sarah Beth Tanner , serves as a recipe developer and content creator at Pete & Gerry's , a business specializing in organic and free-range eggs.
Related: What's the Distinction Between Brown and White Eggs—And Which One Is More Nutritious?
Ways to Transport Eggs Safely When Coming Home
According to Kimberly Baker, Ph.D., RD, LD, who directs the Clemson Extension Food Systems and Safety Program Team, eggs shouldn’t remain at room temperature for longer than two hours. If they do sit out longer, contamination could occur. Salmonella According to Baker, the bacteria can grow to hazardous amounts. In these situations, even heating the egg to the suggested minimum core temperature of 145°F might not eradicate all the pathogens. Salmonella present," she adds.
Therefore, as soon as you take a carton of eggs out of the fridge at the grocery store, it’s crucial to pay attention to proper storage and timing. If your journey home isn’t direct or if the temperature is high, stash the eggs in an insulated bag to maintain their freshness. Make sure to arrange them carefully within the bag to minimize the chance of breaking. As Chef-Instructor Kierin Baldwin from the Institute of Culinary Education in New York City advises, “Place them atop a layer of sturdy items inside another bag or provide them with their dedicated space.”
As soon as you arrive, place the eggs inside the fridge without delay.
Related: 7 Grocery Shopping Mistakes That Food Safety Experts Never Make
Ways to Keep Eggs Fresh in the Fridge
Whole Eggs
According to Sarah Beth Tanner, who develops recipes for Pete & Gerry’s, store uncracked eggs with their shells intact on the primary shelves within your fridge. She advises against placing them near the top or in the edges, as these areas may have inadequate circulation of cool air, potentially leading to freezing and breaking of the eggs.
It's advisable to keep eggs away from the refrigerator door, as this area endures the greatest temperature changes each time the fridge is opened and shut, according to Baldwin.
Shelf Life: Utilize the eggs within twenty-one days.
Tips
Use the Original Carton
When keeping eggs at home, avoid using expensive porcelain containers or the flimsy plastic egg trays often included with fridges. As Baker points out, "It’s best to store eggs in their initial packaging since this carton is specially made to prevent breakage." Additionally, she mentions that the carton provides crucial details like the expiry, use-by, or sell-by dates.
"Should you lack the initial packaging, move the eggs into an enclosed container to avoid absorbing odors. Make certain to mark this container with the eggs’ expiry date so as to monitor their freshness and guarantee that older ones get used before newer ones," according to Baker.
Raw Eggs Without Shells
Preferably, eggs shouldn’t be broken open until you’re prepared to use them. However, if you must store unbroken raw eggs without their shells for later use, place them in an airtight container and refrigerate as recommended by Baldwin.
If you're storing just the egg yolks, place a small sheet of plastic wrap directly onto their surface to stop them from drying out and developing a film, she advises. Afterward, keep them in the fridge as you normally would.
Tips
As soon as you crack and open fresh eggs, do not let them sit exposed to the air. According to Baldwin, they will dehydrate and turn useless.
Shelf Life: In your fridge, unshelled raw whole eggs and egg yolks can stay fresh for as long as two days. Meanwhile, unshelled raw egg whites will keep for about four days.
Ways to Keep Hard-Boiled Eggs Fresh
After they're cooked, eggs should be cooled down and kept in the fridge just like you normally do. Doing this ensures their freshness and safety for consumption, which is important particularly when preparing large quantities ahead of time. hard-boiled eggs In advance. Once more, store them in a covered container for optimal quality.
Shelf Life: Consume cooked eggs within three to four days. Hard-boiled eggs should be used up within one week.
Related: How to Keep Hard-Boiled Eggs Fresh—And 2 Errors to Sidestep
Can You Freeze Eggs?
Certainly, you can freeze raw eggs, but there’s a proper method to follow. Below is the correct approach to freezing eggs for extended storage, as recommended by experts. American Egg Board :
- Break open the eggs to take them out of their shells.
- If necessary, separate the egg whites from the yolks. When freezing yolks, combine every four yolks with either 1/8 teaspoon or 1/2 teaspoon of sugar to stop them from becoming too thick.
- Gently whisk the eggs, either whole or just the whites or yolks, before transferring them into a container designed for freezing with a tight-fitting lid.
- Mark and date the container.
- Store in the freezer.
Shelf Life: Frozen raw whole eggs, including both the whites and yolks, can remain good for as long as one year.
Tips
Don’t freeze fresh eggs still inside their shells because the liquid content might expand and break them open.
Related: Your Step-by-Step Guide to Refrigerator Storage, from Top Shelvesto the Crisper Drawers
Suggestions for Storing Eggs Safely
Handle with care: Keep in mind that eggs are delicate. Improper storage, rough handling, and even minor cracks can provide conditions ripe for bacteria, according to Tanner—treat your eggs carefully.
Avoid cracked eggs: While purchasing eggs, avoid cartons that contain any cracked ones. As Baker explains, "A cracked egg allows contaminants to enter, raising the chances of pollution from air-borne elements or touch with surfaces such as someone’s hands." This might boost the likelihood of contracting food-related illnesses, regardless of proper storage conditions.
Do not wash eggs: Don't clean eggs at home since it might cause bacteria to penetrate the shell, according to Tanner. Instead, he recommends wiping dirty eggs with a dry cloth or paper towel when needed.
Do wash your hands: As you cook, your hands serve as invaluable instruments; however, they can also be primary carriers of contaminants," explains Baldwin. Therefore, whenever you deal with eggs or any type of food, it’s crucial to clean your hands both before and after contact.
Baldwin notes that washing your hands beforehand can prevent germs on your hands from getting into your food. Similarly, washing your hands afterward can prevent pathogens from said food—such as those in raw eggs—from being transferred to other foods and surfaces you touch.
Keep eggs separate from strong-smelling items: "Baldwin explains that eggs are permeable, particularly those produced in America, as their natural protective coating has been eliminated through processing methods." She further notes that this is the reason these eggs require refrigeration.
As a result, these items can soak up smells from potent foods if kept closeby for an extended period, according to Baldwin. Such foods include onions, kimchi, and fish.
Check your refrigerator's temperature: To keep your eggs fresh, verify that your fridge is set to 40°F or below. Should your refrigerator be warmer than this threshold, both your eggs and other foods could fall into what’s known as the temperature danger zone where bacteria such as Salmonella can quickly proliferate, according to Baker.
Read the initial article on Martha Stewart
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