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Storage Time: Eggs
Do you like a breakfast with eggs during for example your camping trip?
Tip: take the eggs with you, but frozen: beat yolks and whites together; then freeze.
No hassle with the transport of raw eggs!
Or, if you are a prepper type person the following chart might be helpful for all sorts of egg-related food.
Egg Storage Chart
| PRODUCT | REFRIGERATOR | FREEZER |
|---|---|---|
| RAW EGGS IN SHELL | 3 to 5 weeks | Do not freeze. Instead, beat yolks and whites together; then freeze. |
| RAW EGG WHITES | 2 to 4 days | 12 months |
| RAW EGG YOLKS | 2 to 4 days | Yolks do not freeze well. |
| RAW EGG ACCIDENTALLY FROZEN IN SHELL | Use immediately after thawing. | Keep frozen; then refrigerate to thaw. |
| HARD-COOKED EGGS | 1 week | Do not freeze. |
| EGG SUBSTITUTES, LIQUID UNOPENED | 10 days | 12 months |
| EGG SUBSTITUTES, LIQUID OPENED | 3 days | Do not freeze. |
| EGG SUBSTITUTES, FROZEN UNOPENED | After thawing, 7 days or refer to “Use-By” date. | 12 months |
| EGG SUBSTITUTES, FROZEN OPENED | After thawing, 3 days or refer to “Use-By” date. | Do not freeze. |
| CASSEROLES WITH EGGS | 3 to 4 days | After baking, 2 to 3 months. |
| EGGNOG COMMERCIAL | 3 to 5 days | 6 months |
| EGGNOG HOMEMADE | 2 to 4 days | Do not freeze. |
| PIES PUMPKIN OR PECAN | 3 to 4 days | After baking, 1 to 2 months. |
| PIES CUSTARD AND CHIFFON | 3 to 4 days | Do not freeze. |
| QUICHE WITH FILLING | 3 to 4 days | After baking, 1 to 2 months. |
