News for Families & Consumers
Martha Partridge Family & Consumer Science Agent Lincoln & Wilkes Counties

One of the things we usually see in Spring is eggs going on sale! If this is connected to increased production or Easter celebrations, I am not sure. We can be sure regardless of the reason the importance of egg safety remains the same.

It is also important to store and cook eggs properly to prevent foodborne illness - also known as "food poisoning." Unbroken fresh shell eggs may contain bacteria called Salmonella Enteritidis, which can cause foodborne illness. Because of this dangerous bacteria, avoid eating raw or undercooked egg yolks, whites, or products containing them (such as eggnog made with raw eggs). Older adults and people with chronic diseases are particularly vulnerable to Salmonella infections because of their weakened immune systems. Proper refrigeration, cooking and handling should prevent most egg safety problems.

How do I safely store eggs?

At the store, chose Grade A or AA eggs with clean, uncracked shells. Make sure they have been refrigerated in the store because bacteria can multiply quickly at room temperature. Remember, do not wash the eggs! A protective coating of a tasteless, natural mineral oil is put on the eggs after they are washed and sanitized. Washing the eggs would remove this protective barrier and would allow bacteria to enter the egg.

Egg Storage Times for the Home

 

Proper storage keeps eggs fresh longer. It also slows down the growth of bacteria that makes food spoil or become unsafe to eat. The following shows the maximum amount of time eggs will be fresh and safe to eat.

Eggs, fresh, in the shell can be kept 4-5 weeks in the refrigerator (40 degrees F), do not freeze.

Raw yolks, whites, 2-4 days in the refrigerator and one year in the freezer (0-10 degrees F).

Hard cooked eggs, one week in the refrigerator. Do not freeze

Liquid pasteurized eggs or egg substitutes, unopened, 10 days in the refrigerator and one year in the fr