Eggs -- a favorite breakfast food of many -- are a good source of quite a few vitamins and minerals, including vitamin A, vitamin B-12, riboflavin, pantothenic acid, phosphorous and selenium. Storing your eggs correctly is critical not only for preserving their flavor and consistency, but also for helping to retain their nutrients.
Refrigerating
To refrigerate your eggs, store them in their original carton and place them in the coldest part of your refrigerator, according to the EggSafety.org. Do not place the eggs in an egg holder in the refrigerator because the egg holder is typically on the door of the refrigerator, and the eggs are warmed each time the door is opened, which could cause them to spoil and lose nutritional value over time. Additionally, the expiration date is on the carton, so it's best to hold onto it. Raw eggs in the shell can be stored for three to five weeks, according to the United States Department of Agriculture's website.
Freezing
Freezing eggs does not destroy their nutrients, according to the USDA. Do not attempt to freeze raw eggs in the shell, though, because the frozen egg white and yolk cracks the shell. However, you can freeze raw egg whites or raw egg yolks in a freezer-safe container. Frozen raw eggs keep for 12 months. Raw egg yolks do not freeze well because the yolk becomes runny. However, you can still use the yolks in a recipe where the eggs are going to be cooked, such as in an omelet.
Cooked Eggs
Cooked eggs and items containing cooked eggs, such as casseroles or quiches, are only good for two to five days in the refrigerator. Casseroles, quiches and most types of pies can be frozen for one to three months. Do not freeze homemade eggnog, custard or chiffon pies. The texture is ruined in the freezing process, and the food becomes runny. Similarly, cooked eggs do not freeze well because they become rubbery after they are thawed.
Safe Handling
To prevent food-borne illness, keep eggs refrigerated when they are not being cooked or consumed. Do not leave raw eggs out at room temperature for more than two hours. Any eggs left out longer than this should be discarded, according to the EggSafety.org. Discard any eggs that are cracked because bacteria can enter through the crack and contaminate the egg. However, if you accidentally cracked the egg yourself, place it in an airtight container and store it for up to two days.
References
- HealthALiciousNess.com: Egg Whole Cooked Fried
- United States Department of Agriculture Food Safety and Inspection Service: Shell Eggs from Farm to Table
- Egg Safety Center: Egg Food Safety Frequently Asked Questions
- United States Department of Agriculture Food Safety and Inspection Service: Freezing and Food Safety
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