Storing and Freezing
How to Store Eggs
- Eggs should be stored in their original egg carton. The carton protects the eggs and prevents them from absorbing strong odours and flavours of other foods in the fridge through the thousands of tiny pores in the shell.
- Keeping eggs in their carton also means the Best Before date is visible.
- Eggs should not be stored on the refrigerator door, but in the main body of the refrigerator to ensure that they keep a consistent and cool temperature.
- Leftover raw egg whites and yolks should be put in airtight containers and stored in the refrigerator immediately. To prevent yolks from drying out, cover them with a little cold water. Drain the water before using.
- When storing hard-cooked eggs, you may notice a "gassy" odour in your refrigerator. The odour is caused by hydrogen sulphide, which forms when eggs are cooked. It's harmless and usually dissipates in a few hours.
Recommended Storage Times for Eggs
|Fresh shell eggs||By best before date|
|Leftover yolks or whites||Within 2 to 4 days|
|Hard-Cooked eggs||Within 1 week|
|Prepared egg dishes||Within 3 to 4 days|
|Pickled eggs||Within 1 month|
|Frozen whole eggs (blended)||Within 4 months|
How to Freeze Eggs
Eggs can be frozen, but not in their shells.
Here are some easy instructions for freezing eggs:
- Whole eggs: Beat just until blended, pour into freezer containers and seal tightly. Label the container with the number of eggs and the date, and freeze.
- Whites: Break and separate the eggs one at a time, making sure that no yolk is mixed in with the whites. Pour them into freezer containers, seal tightly, label with the number of egg whites and the date, and freeze. For faster thawing and easier measuring, first freeze each white in an ice cube tray and then transfer to a freezer container.
- Yolks: Egg yolks require special treatment. The gelation property of yolk causes it to thicken or gel when frozen. If frozen as-is, egg yolks eventually become so gelatinous they are almost impossible to use in a recipe. To help slow this process, beat in either ⅛ tsp (0.5 mL) salt or 1½ tsp (7mL) sugar or corn syrup per ¼ cup (50 mL) egg yolks (4 yolks). Label the container with the number of yolks, the date, and whether you've added salt (for main dishes) or sweetener (for baking or desserts).
- Hard-cooked: Hard-cooked yolks can be frozen to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least 1 inch above the yolks. Cover and quickly bring just to boil. Remove from heat and let stand, covered, in the hot water for about 15 minutes. Remove with a slotted spoon, drain well and package for freezing. Hard-cooked whole eggs and whites become tough and watery when frozen, so don't freeze them.
How to Consume Frozen Eggs
Thaw frozen eggs overnight in the refrigerator or under running cold water and use them as soon as they're thawed. Use thawed eggs only in dishes that will be thoroughly cooked.
- Substitute 2 tbsp (30 mL) thawed egg white for 1 large fresh white.
- Substitute 1 tbsp (15 mL) thawed egg yolk for 1 large fresh yolk.
- Substitute 3 tbsp (45 mL) thawed whole egg for 1 large fresh egg.