White eggs
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Fresh white eggs are a versatile and nutritious staple for any kitchen, perfect for baking, breakfast, and countless culinary creations. Proper storage ensures their quality and safety for optimal enjoyment.
Storage Time
Keep refrigerated for up to 3-5 weeks past the sell-by date, or about 7 weeks from purchase.
Temperature
Store in the main body of your refrigerator, ideally between 0°C and 4°C (32°F and 40°F), to maintain peak freshness and safety.
Freezing
Yes, you can freeze eggs to extend their shelf life significantly. To freeze, crack eggs into a bowl, whisk them lightly to break up the yolks, and add a pinch of salt or sugar (1/4 teaspoon per cup of eggs) to prevent them from becoming gummy. Pour into freezer-safe containers or ice cube trays, label with the date and contents, and freeze. Thaw frozen eggs in the refrigerator overnight before using. Note that frozen eggs are best for cooking and baking, as their texture may change slightly.
Signs of Spoilage
- A foul or sulfurous odor when cracked.
- A watery or unusually thin egg white.
- A discolored yolk or white (pink, green, or blackish hues).
