Whole eggs
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Fresh whole eggs are a versatile and nutritious staple, perfect for baking, breakfast, and countless culinary creations. Proper storage ensures optimal freshness and safety for all your egg-based recipes.
Storage Time
3–5 weeks in the refrigerator, up to 12 months when frozen (quality may be slightly affected).
Temperature
Keep refrigerated at or below 4°C (40°F) to maintain peak freshness and prevent bacterial growth.
Freezing
Yes, whole eggs can be frozen! To freeze, crack eggs into a bowl, whisk them lightly to break up the yolks, and pour into freezer-safe containers or ice cube trays. Label with the number of eggs and date. Thaw frozen eggs in the refrigerator overnight before use. Frozen eggs are best used in cooked dishes like scrambles or baked goods, as their texture may change slightly after freezing.
Signs of Spoilage
- A distinct sulfurous or rotten smell when cracked.
- A cloudy or discolored egg white.
- A floating egg when placed in water (a fresh egg sinks).
