Source: https://www.thespruceeats.com/how-to-store-eggs-1389331
From Your Own Chickens
Fight that urge to wash your eggs before you store them. They have a natural coating, called bloom that makes them resistant to bacteria, so they’ll stay fresh longer if you leave them alone. Just place them in an egg carton, large end up (this will help to keep the yolks centered), and store them in the main compartment of your refrigerator. If you want to wash them, do it just before you use them.
Freezing
Do you want to store eggs for longer than three to five weeks? You can store them for as long as a year by freezing them. You can’t freeze eggs in the shell, but you can freeze them either beaten or separated. You can use an ice cube tray to freeze them individually, which makes using them in recipes convenient – no need to measure! Here are detailed instructions for freezing whole eggs, yolks and whites: What about hard-boiled eggs? It’s not recommended to freeze hard-boiled eggs in the shell. You could freeze peeled hard-boiled eggs, but the whites will get tough and watery.
How to freeze eggs: https://addapinch.com/how-i-freeze-eggs/
Pickling
Pickled eggs can be stored at refrigerator temperature for three to four months. Because of the risk of botulism, it’s best not to can and store pickled eggs at room temperature. The eggs are first hard-boiled, then peeled and immersed in the pickling solution in a sterile glass jar. Source: National Center for Home Food Preservation
Recipe: https://www.spendwithpennies.com/pickled-eggs/
As strange as pickled eggs may seem, they make for a wonderful snack and pickling is a great method to preserve eggs for long term storage. Today we share our simple brine recipe and bring you along the entire process.
Storing Extra Whites and Yolks
If you have a recipe that calls for just the yolks or just the whites, you’ll need to come up with a use for the leftovers pretty quickly if you don’t want to freeze them. They’ll only keep in the fridge for a day or two. The whites are usable for up to four days, while the yolks or slightly beaten eggs should be used in two days.
Store bought eggs
Source: https://www.eggs.ca/eggs101/view/39/egg-storage-freshness-and-food-safety
Always Keep Eggs in their Carton
We know a lot of people like to throw away the egg carton when they get home and store their eggs in the little egg caddy that comes with your fridge or in a separate bowl. This may look pretty, but we recommend always storing your eggs in their original carton. Why? Firstly, the carton protects the eggs and prevents them from absorbing strong odours and flavours of other foods in your fridge through the thousands of tiny pores in the egg shell. Secondly, the Best Before Date is always visible to you so you can guarantee freshness. Lastly, eggs should always be stored with the large end up, the same way they are packaged in the carton. This helps the yolk remain centered.
Other
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.
Recommended Storage Times for Eggs
| Fresh shell eggs | By best before date |
|---|---|
| Leftover yolks or whites | Within 2 to 4 days |
| Hard Boiled eggs | Within 1 week |
| Prepared egg dishes | Within 3 to 4 days |
| Pickled eggs | Within 1 month |
| Frozen whole eggs (blended) | Within 4 months |
***************
The truth about eating eggs
Are eggs helpful to our health… or a cause of heart disease? BBC Future examines the evidence.
If there was such a thing as a perfect food, eggs would be a contender. They’re readily available, easy to cook, affordable and packed with protein.
“The egg is meant to be something that has all the right ingredients to grow an organism, so obviously it’s very nutrient dense,” says Christopher Blesso, associate professor of nutritional science at the University of Connecticut in the US.
Eating eggs alongside other food can help our bodies absorb more vitamins, too. For example, one study found that adding an egg to salad can increase how much vitamin E we get from the salad.
But for decades, eating eggs has also been controversial due to their high cholesterol content – which some studies have linked to an increased risk of heart disease. One egg yolk contains around 185 milligrams of cholesterol, which is more than half of the 300mg daily amount of cholesterol that the US dietary guidelines recommended until recently.
Additionally, there have been scientifically unsupported claims the eggs can guard against coronavirus, or that they have even been responsible for its outbreak. There has even been one outlandish theory that spitting in an egg before cooking it creates antibodies which can guard against the disease. (There’s no evidence to support this.)
Does that mean eggs, rather than being an ideal food, might actually be doing us harm?
Cholesterol, a yellowish fat produced in our liver and intestines, can be found in every one of our body’s cells. We normally think of it as “bad”. But cholesterol is a crucial building block in our cell membranes. It also is needed for the body to make vitamin D, and the hormones testosterone and oestrogen.
We produce all the cholesterol we need on our own, but it’s also found in animal produce we consume, including beef, prawns and eggs, as well as cheese and butter.
Cholesterol is transported around our body by lipoprotein molecules in the blood. Every person has a different combination of various types of lipoproteins, and our individual make-up plays a role in determining our risk of developing heart disease.
Low-density lipoprotein (LDL) cholesterol – referred to as “bad” cholesterol – is transported from the liver to arteries and body tissues. Researchers say that this can result in a build-up of cholesterol in the blood vessels and increase the risk of cardiovascular disease.
But researchers haven’t definitively linked consumption of cholesterol to an increased risk of cardiovascular disease. As a result, US dietary guidelines no longer have a cholesterol restriction; nor does the UK. Instead, emphasis is placed on limiting how much saturated fat we consume, which can increase the risk of developing cardiovascular disease. Foods containing trans fats, in particular, increase our LDL levels. Although some trans fats occur naturally in animal products, most are made artificially and are found in highest levels in margarines, snacks, and some deep-fried and baked foods, such as pastry, doughnuts and cake.
Read more
******************
