EGG PRODUCTS
STORAGE GUIDELINES
| Egg
and Egg Dishes** |
How
to Store |
YOU
CAN KEEP IT APPROXIMATELY THIS LONG |
|
| |
|
On Refrigerator
shelves 35-40°F (2-4°C) |
In Freezer 0°F
(-18°C) stored in MVP* materials |
| Fresh in shell |
Refrigerate.
Store carton as purchased or small end down in dry, covered
container. |
1 week |
Do not freeze. |
| Yolks, separated |
Refrigerate.
Cover with film of water if unbroken. Keep in tightly covered
container. |
1-2 days |
6-12 mos.
(Gently mix yolks & mix with 1 T. sugar or 1 t salt each
yolk.) |
| Whites,
separated |
Refrigerate.
Keep in tightly covered container. |
Several weeks;
good for baking. |
6-12 months |
| Liquid egg
substitutes |
Keep in tightly
covered container. |
1 week |
1 year |
| Hard-Cooked in
shell |
Refrigerate
uncovered. |
7 days |
Do not freeze. |
| Hard-Cooked,
shelled |
Refrigerate in
covered container. |
5 days |
Do not freeze.
The white changes in flavor and becomes tough. |
| Egg Salads,
stuffed |
Refrigerate
immediately after preparation, keep in refrigerator until ready to
use. |
1 day |
Do not freeze. |
