Raw egg for baking
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Unlock the secrets to perfect baked goods with fresh, raw eggs, a fundamental ingredient for achieving tender cakes, fluffy meringues, and rich custards. Proper storage ensures optimal freshness and safety for all your culinary creations.
Storage Time
Keep raw eggs in their shell refrigerated for up to 3-5 weeks past the sell-by date. Once cracked, use within 2-4 days.
Temperature
Store raw eggs in their original carton in the coldest part of your refrigerator, ideally between 0°C and 4°C (32°F and 40°F).
Freezing
Yes, raw eggs can be frozen to extend their shelf life significantly. To freeze, crack eggs into a bowl, whisk them lightly to break the yolks, and then pour into freezer-safe containers or ice cube trays. Label with the number of eggs and date. Frozen eggs can be stored for up to 12 months. Thaw overnight in the refrigerator before use. Note that the texture of frozen and thawed eggs may change slightly, making them best suited for cooked dishes rather than those where the egg is a primary component, like fried eggs.
Signs of Spoilage
- A distinct sulfurous or rotten smell when cracked.
- The egg white appears cloudy or has a greenish tint.
- The yolk breaks very easily or appears unusually watery and spread out.
