The egg is a whole bunch of goodness waiting to happen. It’s so flexible that you can do a lot of cooking with them. In itself you can cook it over easy, scrambled, poached or boiled. Or with stuff as omelet. Or desserts like flan or meringue or angel’s food cake. But the trick is always getting the freshest. But since we all can’t make a trip to the supermarket everyday, here are some great tips on storing them to keep them at their freshest possible state.
There’s no better storage than that carton
Fresh eggs can be stored in the refrigerator for as long as five weeks. And yes, that egg carton that they’re packaged with is the best storage container for them. Avoid putting them on the egg holder on the fridge door. Not only would they get rattled whenever the door opens and closes, they also get exposed to temperature drops. They spoil quickly if they do. Just use them before that “Best before” date on the carton.
Eggshells are porous
Still, one of the reasons why you should keep them stored in the carton is because eggshells are porous. This means that the shells allow odors to penetrate the egg. Now you wouldn’t want the eggs to taste or smell like anything but good ol’ egg.
Length of storage
- Hard-cooked – 8-10 days
- Eggs whites – 2-4 days in a covered container
- Egg yolks – 2-4 days as long as covered with water
Freezing your eggs
Freezing is also an option. But a note though, eggs cannot be frozen in their shells. Otherwise, whole eggs, whites, yolks and hard-cooked yolks can be.
- Whole eggs – Stir the eggs a bit to break the yolk. Keep in a covered container.
- Egg whites – Egg whites can readily be frozen, even in ice cube trays! Just make sure no yolk remains in the whites.
- Egg yolks – Stir 1/8 teaspoon salt (for dishes) or 1 1/2 teaspoon corn syrup or sugar (for desserts) for 4 egg yolks.
You can thaw them by putting them in the refrigerator overnight.