Egg Storage Guidelines
Proper egg storage ensures freshness and safety. Here's your complete guide to storing different types of eggs:
🥚 Fresh Whole Eggs
Refrigerator: 3-5 weeks
Room temperature: Not recommended
Storage: Keep in original carton
Location: Main body of fridge, not door
🍳 Hard-Boiled Eggs
In shell: 1 week refrigerated
Peeled: 3-5 days refrigerated
Storage: Airtight container
Note: Cool completely before storing
🥚 Raw Egg Whites
Refrigerator: 2-4 days
Freezer: Up to 1 year
Storage: Airtight container
Tip: Label with date separated
🟡 Raw Egg Yolks
Refrigerator: 2-4 days
Freezer: Up to 1 year
Storage: Cover with water to prevent drying
Note: Add salt or sugar before freezing
🥚 Beaten Eggs
Refrigerator: 1-2 days
Freezer: Up to 1 year
Storage: Airtight container
Use: Great for scrambled eggs or baking
🍳 Cooked Egg Dishes
Refrigerator: 3-4 days
Examples: Quiche, egg salad, casseroles
Storage: Airtight containers
Reheating: Heat to 165°F
How to Tell if Eggs Have Gone Bad
Warning Signs of Spoiled Eggs
- Sulfur or rotten smell: Most obvious sign of spoilage
- Cracked or damaged shell: Allows bacteria to enter
- Unusual color: Pink, green, or iridescent egg whites
- Runny consistency: Whites and yolks that don't hold together
- Floating in water: Indicates gas buildup from bacteria
The Water Float Test
This is the most reliable method to test egg freshness:
- Fresh eggs: Sink to the bottom and lay flat
- Week-old eggs: Sink but may tilt slightly
- 3-week-old eggs: Stand upright on the bottom
- Bad eggs: Float to the surface
The Crack and Smell Test
If the water test is inconclusive, crack the egg into a bowl:
- Fresh eggs have firm, thick whites and round, high yolks
- Older eggs have thinner whites and flatter yolks
- Bad eggs will have an unmistakable sulfur smell
- Any off-color or unusual appearance means discard
Proper Egg Storage Tips
Refrigerator Storage
- Keep eggs in their original carton
- Store in the main body of the refrigerator, not the door
- Maintain temperature at 40°F (4°C) or below
- Don't wash eggs until ready to use
- Store pointed end down to keep yolk centered
Why Keep Eggs in the Carton?
- Protects from absorbing odors and flavors
- Prevents moisture loss
- Provides cushioning against breakage
- Keeps track of expiration dates
- Blocks light that can affect quality
Temperature Considerations
- Never leave eggs at room temperature for more than 2 hours
- In hot weather (90°F+), limit to 1 hour
- Refrigerate promptly after purchase
- Don't store in the refrigerator door (temperature fluctuates)
Different Types of Eggs
Chicken Eggs (Most Common)
- Large eggs: Standard size, 3-5 weeks refrigerated
- Extra-large eggs: Same storage time as large
- Jumbo eggs: Same storage guidelines
- Medium/small eggs: Same storage time
Specialty Eggs
- Organic eggs: Same storage time as conventional
- Free-range eggs: 3-5 weeks refrigerated
- Pasture-raised eggs: Same storage guidelines
- Brown vs white eggs: No difference in storage time
Other Bird Eggs
- Duck eggs: 3-5 weeks refrigerated
- Quail eggs: 2-3 weeks refrigerated
- Goose eggs: 3-4 weeks refrigerated
- Turkey eggs: 3-5 weeks refrigerated
Egg Safety Guidelines
Safe Handling Practices
- Wash hands before and after handling eggs
- Don't use cracked or dirty eggs
- Cook eggs until both yolk and white are firm
- Use pasteurized eggs for recipes calling for raw eggs
- Don't leave egg dishes at room temperature
Cooking Temperature Guidelines
- Scrambled eggs: 160°F (71°C)
- Fried eggs: Cook until yolk and white are firm
- Boiled eggs: Boil for at least 7 minutes
- Egg dishes: 160°F (71°C) internal temperature
Special Populations
- Pregnant women: Avoid raw or undercooked eggs
- Young children: Fully cook all egg dishes
- Elderly: Use extra caution with egg freshness
- Immunocompromised: Consider pasteurized eggs
Freezing Eggs
What Can Be Frozen
- Beaten whole eggs: Up to 1 year
- Egg whites: Up to 1 year
- Egg yolks: Up to 1 year (add salt or sugar)
- Cooked egg dishes: 2-3 months
What Cannot Be Frozen
- Whole eggs in shell: Will crack and burst
- Hard-boiled eggs: Whites become rubbery
- Mayonnaise-based egg salad: Separates when thawed
Freezing Tips
- Beat eggs before freezing for best results
- Add 1/8 teaspoon salt per 1/4 cup yolks for savory dishes
- Add 1 1/2 teaspoons sugar per 1/4 cup yolks for sweet dishes
- Label containers with contents and date
- Thaw in refrigerator before using