HOW LONG DO EGGS KEEP?
Product
Refrigerated Frozen
Raw eggs in shell
3 to 5 weeks
Do not freeze. Instead, beat yolks and
whites together, then freeze Raw egg whites
2 to 4 days
12 months (defrost in the refrigerator
and consume immediately) Raw egg yolks 2 to 4 days Do not freeze Hard-boiled 1 week Do not freeze Scrambled 3 to 4 days Do not freeze Casseroles 3 to 4 days 2 to 3 months after baking Pies 3 to 4 days 1 to 2 months after baking Quiche 3 to 4 days 1 to 2 months after baking Egg substitute,
UNopened 10 days 12 months Hard to peel = fresh eggs
Egg substitute,
opened 3 days Do not freeze As a rule, the fresher the
egg, the more difficult it is
to peel cleanly.
Eggnog (store) 3 to 5 days 6 months
Are your eggs still good?
Try this egg test to see if your eggs are still good. First, fill a clear bowl or cup with
room temperature tap water. Then, gently dunk your raw egg inside and see the results:
• If the egg sinks flat to
the bottom, it’s nice and
fresh.
FRESH
A WEEK OLD
• If the egg stands slightly
in an angle, it’s about
a week old and still
considered fresh.
• If the egg stands on its
skinny tip, it’s getting
“stale” but it’s still edible.
STALE
(BUT STILL GOOD)
OLD
(DO NOT EAT)
• If the egg completely
floats to the top then it’s
old and has gone off –
toss immediately in your
garden bed or green bin!
The albumen (white) of a
just-laid egg contains a store
of dissolved carbon dioxide,
a weak acid. Over time, the
gas exits the egg through
thousands of tiny pores in
the shell. As this happens,
the pH of the white
gradually increases, making
it less acidic and
easier to peel.
One egg contains:
75 calories, 7 grams of high-quality
protein, 5 grams of fat, iron, vitamins,
minerals, and carotenoids. The egg
is a powerhouse of disease-fighting
nutrients like lutein and zeaxanthin.
Silver & Gold Magazine ~ AUTUMN 2018
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