Eggs don’t necessarily need to be stored in the fridge, contrary to popular belief. When kept in their carton inside the refrigerator, they can stay fresh for around three weeks.
Separated egg whites can last up to three weeks if stored in a sealed container, while yolks can remain good for about three days when covered and refrigerated.
However, if you’re looking to extend the shelf life of your eggs, there’s a simple food storage trick that could help.
The British Egg Industry Council has suggested that eggs can safely be stored for an incredible 12 months.
This means you could always have eggs ready to add to your breakfast or delicious brunch dishes.
The council has shared advice on freezing whole eggs, as well as yolks and whites separately, to help reduce food waste.
While it’s noted that eggs can be frozen for up to a year, it’s best to use them within four months to ensure they’re at their freshest.
The guidelines are straightforward: “To freeze eggs whole, the white and yolk will need to be beaten together. Pour the contents into a container suitable for the freezer, label with the date, seal and freeze.”
According to the council, freezing egg whites is a “simple procedure”. All you need to do is pour them into a container, mix them together, seal it tightly and freeze.
For a quicker defrosting process, it’s advised to freeze them in smaller quantities.
This tip is particularly useful when recipes require only egg yolks or whites, leaving you with excess that could otherwise be wasted.
However, freezing egg yolks requires a few more steps. Firstly, they need to be separated and placed into a container.
Due to their thicker texture, egg yolks can solidify if left in their original state, making them unsuitable for use in recipes. To avoid this, add half a teaspoon of salt, or one to one-and-a-half tablespoons of sugar per 240ml of raw egg. Use salt for savoury dishes and sugar for sweet ones.
It’s vital to ensure your eggs are fully defrosted before consumption. Regardless of whether they’re egg whites, yolks or mixed, frozen eggs must be completely thawed and should only be consumed in thoroughly cooked meals.
They should never be cooked straight from the freezer. To defrost, move the egg from the freezer to the fridge overnight to prevent bacterial exposure.
For a faster method, run cold water over the frozen container. Finally, make sure to use the eggs as soon as they’ve thawed.
