Care of Eggs

from Food for Good Health website


 Eggs in the shell are easy to store. Leave them wide end up in their closed carton, and keep them in the refrigerator. The carton lets air circulate around the eggs and protects them from breakage. Do not wash the eggs; washing will remove their protective covering.

Eggs stored in the refrigerator at 40°F or slightly lower will retain their high quality for several weeks. If kept too long, the eggs may develop an off flavor and lose some of their cooking qualities.

Keep raw leftover egg whites or egg yolks in the refrigerator in a tightly closed con­tainer. Cover the yolks with cold water or milk before storing them so they don't dry out. For best results, as well as food safety, use these leftover eggs within a few days. You can also refrigerate hard cooked eggs in the shell for 7 to 10 days. Raw eggs in the shell actually keep longer than hard-cooked eggs because the cooking removes the natural, protective coating on the eggshell. If you become confused about which eggs are raw and which are cooked, try spinning them gently. The cooked eggs will spin; the raw eggs will not. Another easy way to keep the eggs separated is to mark the cooked eggs with a pencil.

Use any cracked eggs in well-cooked rec­ipes. Cooking will destroy the bacteria that may get through the crack. Do not use cracked eggs for uncooked recipes, such as meringues.

Fresh, raw eggs out of the shell can also be frozen whole or separately as yolks and whites. Frozen egg whites will whip just as well after thawing as fresh egg whites; just be sure to use them right away. You will need to add salt or sweetening to egg yolks to prevent them from becoming gummy. Blend whole eggs slightly before freezing. Frozen eggs will keep for 9 months to 1 year in a tightly covered container.

Remember that eggs in the shell and hard-cooked eggs are not suitable for freezing. Eggs in the shell would expand and crack in the shell. The whites of the hard cooked eggs would get tough and rubbery.