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
|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.|