Eggs are a versatile and cherished ingredient in many favorite dishes. However, proper storage is key to maintaining their freshness and safety. Whether you’re using farm-fresh eggs or store-bought ones, here are some essential tips to keep them in top condition:

For raw eggs, refrigeration is key. Keep them at temperatures between 35°F and 40°F (1.7°C to 4.4°C) to extend their freshness for about 3-5 weeks. Storing them in their original carton helps shield them from strong odors.

Hard-boiled eggs are a convenient on-the-go meal option. Store them in airtight containers in the fridge, and they can stay fresh for up to a week.

When it comes to cooked eggs, like scrambles or omelets, let them cool before storing them in sealed containers. This will keep them edible for 3-4 days.

Liquid eggs in cartons are another convenient choice. Unopened, they can last up to a week past the “sell-by” date, but once opened, use them within two days. Egg replacements, often used in baking, have a longer shelf life of 10-14 days when sealed and refrigerated.

To prevent bacterial growth and illnesses like Salmonella, store eggs at temperatures below 40°F (4.4°C). In warmer climates, be particularly cautious about leaving egg-based dishes at room temperature, as bacteria can proliferate in these conditions.

If you’re unsure about an egg’s freshness, perform a simple “float test.” Submerge the egg in a bowl of water. Fresh eggs will sink, while older eggs will float due to larger air pockets inside.

By adopting these straightforward practices, you can confidently enjoy the culinary versatility that eggs offer. Proper storage and handling ensure that eggs remain a dependable and delightful ingredient in your kitchen.