Egg Storage & Handling

Storage

• Keep eggs in their original carton; this is so you can check the Julian date (when the eggs were packed) or expiration date.
  * When kept refrigerated, fresh shell eggs are safe to be consumed four to five weeks beyond the date they were packed, which is the Julian date.
• Place carton in the coldest part of the refrigerator – not in the door; temperatures fluctuate when it is opened and closed.

Handling

• Never purchase cracked eggs. If eggs crack after purchase, break them into a clean container, cover, keep refrigerated and use within 2 days. If eggs crack during hard cooking, they are safe.
• Do not wash eggs before use. Eggshells are washed and sanitized before packing.

Cooking

• For scrambled eggs, omelets and frittatas, cook eggs until no visible liquid remains.
• Fried eggs should be cooked until whites are completely set and yolks are thickened but not hard.
• Cooking eggs thoroughly (with the white and yolk firm) is important to destroy bacteria.
• Egg white coagulates at 144-149° F, egg yolk coagulates at 149-158° F and whole eggs at 144- 158°
• For classic poached eggs, cook gently in simmering water until the whites are completely set and yolks begin to thicken but are not hard. Avoid precooking and reheating poached eggs.
• For custards, eggnog and ice cream bases, cook until mixture reaches 160°F or higher. Cool quickly by setting the pan in ice or cold water and stirring for a few minutes. Cover and refrigerate to chill thoroughly, at least one hour.
• Bake meringues until they reach 160°F (about 15 minutes). The more egg whites used, the lower the temperature and longer the time is needed to cook the meringue completely without excessive browning. Refrigerate meringue-topped pies until serving and refrigerate leftovers.
• Hard-cooked eggs should reach an internal temperature of more than 160°F. After cooking, cool under water or in ice water. Immediately after cooling, refrigerate eggs in their shell and use up to one week. Use a thermometer in the center and around sides to ensure foods like French toast, quiches, baked goods and casseroles, are cooked properly. The thermometer should reach 160°F.

Freezing

• Fresh eggs can be frozen, but not in the shell.
• To freeze, break the egg and place whole eggs, yolks or egg whites in a tightly-sealed container. Label with the date.
• Refrigerated liquid eggs can be placed unopened in the freezer.
• Eggs and egg products can be stored in the freezer up to one year. Frozen egg products cannot be refrozen once thawed. Use within three days of thawing.
• Defrost only as needed. To defrost, place unopened containers in the refrigerator or under cold water.