How long will eggs keep?

Fresh shell eggs can be kept refrigerated in their carton for at least 4 weeks beyond the pack date. Quality losses should be insignificant if the eggs are refrigerated as soon as possible after purchase from a refrigerated case. If left to sit out, eggs will age more in one day at room temperature than in one week in the refrigerator.

Store eggs in their cartons because eggs can absorb refrigerator odors. Refrigerate hard-cooked eggs in their carton as soon as they are cooled and use within one week.

Raw whites will keep up to 4 days if refrigerated in a tightly covered container. Unbroken raw yolks, covered with water in a tightly covered container in the refrigerator, should be used within 1 or 2 days.

Can Eggs Be Frozen?

Eggs cannot be frozen in their shells, and hard-cooked whites will become tough if frozen. Hard-cooked yolks and raw whole eggs, whites, and yolks can be frozen successfully.

Use freezer containers, seal tightly, label with the number of whites yolks, or whole eggs, and the date. When frozen, yolks will become thickened or gelled so they need special treatment. Stir 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup into each 4 yolks. Note on the label whether you've added salt (for use ith main dishes) or sweetener (for baking or desserts). The thawed product may be somewhat thicker than it would be if made with fresh eggs.

Why Are Some Hard-Cooked Eggs Difficult to Peel?

Fresh eggs may be difficult to peel. Those which have been stored for a week to 10 days before cooking will usually peal easier, cool the eggs immediately and thoroughly in cold water after cooking. To remove the shell, crackle it by tapping gently all over. Roll the egg between your hands to loosen the shell, then peel, starting at the large end. Hold the egg under running cold water or dip it in a bowl of water to help ease off the shell.

Is There a Difference Between Brown and White-Shelled Eggs?

No. Shell color is determined by the breed of hen and is not related to quality, nutrients, flavor, or cooking characteristics. Since brown-egg layers are slightly larger birds and require more food, brown eggs are usually more expensive than white.

What Nutrition value do eggs have?

• Eggs are an important part of your diet.
• Egg yolks contain many vitamins and minerals along with some fat.
• Egg white does not contain any fat or dietary cholesterol and is high in protein.
• Eggs are a good source of protein and contain Vitamins A, B & D, among others and a variety of minerals, including iron.
• Eggs are really economical when compared with other sources of protein.
• Eggs can replace meat at a meal because they provide protein and a wide variety of vitamins and minerals commonly found in meat.

What should I look for when purchasing eggs?

• Always buy refrigerated eggs.
• Do no use eggs with broken or cracked shells.
• Store eggs in refrigerator up to four weeks after date of purchase.
• When purchasing eggs, only buy eggs that are clean, sound and odor-free.
• Purchase eggs according to grade and size desired and only in the quantity needed for one to two weeks.
• Accept only eggs packed in snug-fitting figerboard containers to reduce breakage. Eggs are generally packed in 30 dozen cases or in half cases of 15 dozen.
• Consider size and grade in relation to use and price. Also, compare prices to different sizes of eggs of the same grade.

Should I worry about Salmonella in eggs?

No. Only a very small number of eggs might contain Salmonella. Even in areas where outbreaks of salmonellosis have occurred, tested flocks show an average of only about 2-3 infected eggs out of each 10,000 produced might contain the bacteria. The likelihood of your finding an infected egg is about .005% (five one-thousandths of a percent).

If an egg does contain the organism, the numbers in a freshly laid egg probably will be small, and if the eggs are promplty refrigerated, will not multiply enough to cause illness in a healthy person.

Eggs are perishable food and should receive refrigeration, sanitary handling and adequate cooking. Lack of attention to these details can make any food a "hazardous" food.

Do not leave eggs in any form at room temperature for more than 2 hours including preparation and serving. For picnics or outdoor parties, pack cold egg dishes with ice or commercial coolant in an insulated cooler or bag.

Salmonella may not make the carrier animal ill, but if it gets in the human food supply it can make people ill.