Eggs are kitchen superheroes – they can be scrambled, boiled, baked, or fried into countless delicious meals. But to keep them at their best, you need to store them properly. Whether you get yours from the grocery store or a local farm, these simple storage tricks will help your eggs stay fresh and safe to eat.
Raw eggs last longest when kept cold. Pop them in your fridge right away, ideally between 35°F and 40°F. The original carton isn’t just for looks – it protects eggs from absorbing strong fridge smells and prevents cracks. Stored this way, they’ll stay good for 3-5 weeks.
Hard-boiled eggs make perfect snacks or salad toppings. Keep them in airtight containers in the fridge, where they’ll stay fresh for about a week. For cooked egg dishes like scrambles or frittatas, let them cool completely before refrigerating in sealed containers. They’ll keep for 3-4 days this way.
Liquid eggs in cartons are handy for quick cooking. Unopened, they last about a week past the sell-by date. Once opened, use them within two days. Egg substitutes for baking last longer – about 10-14 days in the fridge after opening.
Always keep eggs cold to stop bacteria like Salmonella from growing. Never leave egg dishes out in warm kitchens for more than two hours. When in doubt about an egg’s freshness, try the float test: fresh eggs sink in water while bad ones float. With these easy tips, you’ll always have perfect eggs ready for your next culinary creation.
