Because of their nutritional worth, adaptability, and capacity to combine savory and sweet ingredients, eggs are a common ingredient in kitchens all over the world. Whether you’re making a quick lunch, baking your favorite dessert, or making a substantial breakfast, eggs usually take center stage.
However, proper storage is necessary to get the most out of them. Eggs should be stored properly to preserve freshness and avoid foodborne illness. This is all the information you need to maintain the best possible condition for your eggs.
It’s Important to Refrigerate
When it comes to egg storage, refrigeration is the most crucial requirement. A constant temperature of 35°F to 40°F (1.7°C to 4.4°C) is ideal for storing raw eggs. This prolongs the shelf life of the eggs to three to five weeks and helps limit the growth of bacteria.
Pro Tip: Most refrigerator doors have egg trays built into them, but always keep eggs in their original carton. The carton keeps eggs from absorbing strong aromas and smells from the refrigerator and helps keep the temperature steady by preventing them from coming into contact with warm air when the door is opened.
The Hero of Meal Prep: Hard-Boiled Eggs
A favorite for hectic mornings or quick, high-protein snacks are hard-boiled eggs. They should be kept in the refrigerator in airtight containers after being cooked and peeled. They last up to seven days when stored correctly.
Containers should be labeled with the boiling date to prevent confusion. This reduces food waste and helps you keep track.
Carefully store cooked eggs.
As with other cooked foods, scrambled eggs, omelets, and frittatas are tasty but have a short shelf life. Let them cool fully at room temperature (no more than 2 hours), then put them in airtight containers and chill. Cooked eggs that are stored properly keep for three to four days.
Egg Substitutes and Liquids
The convenience of cooking is provided by liquid eggs, which are pasteurized and ready to pour. When left unopened, they usually last for a week or so after their sell-by date. For safety and freshness, they should be used within two days of opening.
For baking, egg substitutes (generally plant-based or synthetic alternatives) have a longer shelf life, usually 10 to 14 days after opening, provided they are stored in a refrigerator and securely sealed.
Keeping Bacteria From Growing
Eggs can contain Salmonella, a bacterium that can cause serious disease, especially if they are raw or undercooked. In order to lower the risk:
Keep eggs at or below 40°F (4.4°C).
Both cooked and raw eggs should never be left out at room temperature for longer than two hours, or even less if you live in a hot region.
If utensils or surfaces have come into touch with raw eggs, clean them to prevent cross-contamination.
Use the Float Test to Verify Freshness
Concerned about the quality of that egg? Try the float test, a tried-and-true way to determine freshness:
Put some cold water in a bowl.
The egg should be gently submerged in water.
floats to the bottom and flattens: incredibly new.
Stands up straight: Safe but ready for use shortly.
Floats: Most likely ruined; throw it away.
As they get older, eggs’ air pockets get bigger, which helps them float in water. This test is easy to administer, secure, and efficient.
In conclusion,
Although eggs are a necessary ingredient in the kitchen, their quality and safety depend on how they are stored. You can make the most of this amazing product by following these simple storage guidelines, whether of whether you’re working with farm-fresh eggs, store-bought cartons, or convenient liquid solutions.
From morning scrambles to rich desserts, eggs may be used in all of your favorite dishes without risk of spoiling or contracting a foodborne illness if you take a little precaution. Therefore, keep in mind to prepare safely, preserve wisely, and enjoy with confidence the next time you’re going for a dozen.
