Eggs come in their own handy storage -- their shells -- which protect them from outside bacteria, helping prolong their shelf life. The shell does have pores that can compromise the quality of the eggs if they aren't properly stored and refrigerated. It is possible to keep your eggs fresh for several weeks without fear of spoilage by selecting the best eggs and storing them properly once you get them home.
Store eggs in their original carton or in a container with a lid. The carton prevents accidental breakage and protects the eggs so they don't absorb odors or flavors from other foods during storage.
Check the eggs before you put them in the fridge. Throw out any cracked eggs, which could rot and shorten the storage life of the remaining eggs in the carton. If a cracked egg spills onto the carton, transfer the eggs to a clean carton before storing.
Place the eggs on the middle or lower refrigerator shelf, and maintain a refrigerator temperature of 40 degrees Fahrenheit. Don't put the eggs in the fridge door, which suffers greater temperature swings.
Use the eggs within 30 days after the sell-by date stamped on the carton. Always try to buy eggs with the furthest sell-by date.
- Eggs freeze well and you can keep them frozen for up to 12 months. Mix 1/8 teaspoon salt with every two beaten whole eggs before freezing. Store them in a 0 F in a freezer and thaw them in the refrigerator before use.
- Once you've cracked an egg, use it within two days.
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