Unlock the Secrets of Egg Freshness: A Food Safety Expert’s Guide to Storing Eggs in Your Fridge

Eggs are a beloved staple in many homes. They’re nutritious and versatile, but rising prices mean we should be careful not to waste them. Understanding how to store eggs properly can help us make the most of this essential ingredient.

Many people are curious about egg freshness, especially when they see the "best-by" date on the carton. According to a recent CNET survey, a whopping 93% of Americans are worried about inflation, with 77% feeling the pinch at the grocery store. This makes avoiding food waste even more crucial.

Zachary Cartwright, a food safety expert at the Institute of Food Technologists, says that eggs usually stay good for three to five weeks when refrigerated. They can often still be safe to eat for a week or two past the printed date. Keeping them in their original carton and storing them with the pointed end down can help maintain their freshness. This position keeps the air cell at the top, slows moisture loss, and keeps the yolk centered.

It’s also important to store eggs in the coldest part of the fridge, not in the door, where temperatures can fluctuate. Hard-boiled eggs can last about a week in the fridge.

In the U.S., eggs must be refrigerated due to a washing process that removes their natural protective coating, making them more prone to bacteria. In other countries, eggs can be stored at room temperature because they retain this coating. Once eggs are refrigerated, they should stay that way to prevent condensation, which might encourage bacterial growth.

You may want to check your eggs for freshness before use. A simple float test can help. Fill a large glass with cold water and gently drop the egg in. If it sinks and lies flat, it’s fresh. If it stands upright but sinks, it’s still okay to eat, though it’s older. If it floats, it’s best to discard it. Cartwright explains that as eggs age, air enters the shell, making it more buoyant.

Cartwright also reminds us to check for any unusual colors or a strong odor when cracking an egg, which can indicate spoilage.

When it comes to the "best-by" date, he clarifies that this is just a guideline. Eggs may still be edible for a week or two after that date if stored correctly. Although older eggs might not be as firm or have thick whites, they can still be safe to eat.

If you have more eggs than you can use, freezing them is possible but requires some preparation. You can’t freeze eggs in their shells. Instead, consider cracking them and whisking them or freezing the yolks and whites separately. The USDA recommends adding salt or sugar if freezing the yolks alone to improve texture. You can freeze them in ice cube trays, and they can last up to a year in the freezer.

With careful handling and storage, you can keep your eggs fresh for longer, helping both your wallet and your meal plans.

For more information, check out resources from the USDA and State Food Safety.

Source link