Eggs are important in our culinary excursions, from poached eggs over avocado toast to hefty omelets. Eggs are incredibly versatile, but understanding how to store them is critical due to their perishability.
The USDA suggests keeping farm-fresh or supermarket-bought raw eggs refrigerated at 35°F to 40°F (1.7°C to 4.4°C) for 3-5 weeks. Storing them in their original container protects them from unpleasant odors. For extra convenience, hard-boiled eggs can be stored in airtight containers for up to a week. Cooked eggs, in various forms such as scrambles or omelets, can be kept fresh for 3-4 days after cooling if sealed in containers.
Liquid eggs in cartons are convenient and can be stored for up to a week after the “sell-by” date if unopened. Once opened, utilize them within two days. Egg alternatives, which are commonly used in baking, have a longer fridge life of 10-14 days when properly wrapped and refrigerated.
Eggs should always be refrigerated below 40°F (4.4°C) to prevent bacterial growth and infections such as Salmonella. Avoid leaving egg-based meals at room temperature, especially in warmer climes, as germs thrive under such conditions.
To determine the freshness of an egg, use the “float test.” Submerge the egg in a water bowl; fresh eggs sink, however, older eggs may float due to an enlarged air pocket.
The shelf life of eggs, whether they are cooked or raw, depends on following suggested procedures. By doing this, one can enjoy the variety of culinary delights that eggs have to offer with assurance of their safety and freshness. Knowing about the nuances of egg storage guarantees that these delicious and dependable eggs will always be a part of our kitchens.
