Storing and Handling Eggs Cooking Recipes Catalogue. Recipes for all types of foods including meat, poultry, fruit, vegetables, seafood, and more.

Get pointers on how to handle and store eggs safely to prevent the growth of salmonella and other harmful bacteria.

You don't need to wash eggs before storing or using them because washing is a routine part of commercial egg processing. You should, however, wash your hands, utensils and work area with hot, soapy water after they come in contact with raw eggs.
Before buying eggs, open the carton to check that eggs are clean and not cracked. If an egg cracks between the market and home, throw it away.
It's best to keep eggs in their carton in your refrigerator to be sure they stay cold.
If desired, store eggs with the large end up to keep the yolk centered for more attractive hard- and soft-cooked eggs.
Uncooked eggs in the shell will keep up to 5 weeks when properly stored in the refrigerator (check the carton for an expiration date).
Unbroken egg yolks store best when covered with a small amount of water in a tightly covered container. They'll keep for a day or two in the refrigerator.
Egg whites may stand safely at room temperature for up to 30 minutes. Room-temp whites will beat up fluffier for recipes such as meringue.

Store leftover raw egg whites in a tightly covered container in the refrigerator up to 4 days. Freeze raw egg whites in a plastic ice-cube tray; when frozen, place the cubes in a plastic freezer bag for storage. Thaw frozen egg whites in the refrigerator. (Note: 2 tablespoons thawed egg white is equal to 1 fresh egg white.)

Published on: 2004-07-06 (5053 reads)