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Storing Eggs

Eggs should be stored in their carton in a cool part of the refrigerator.

The open egg compartment on the refrigerator door is not the ideal place, because it is exposed to warm air every time the door is opened. Also, keep eggs away from strong smelling foods, such as cheese or onions. Aromas and flavors can easily pass through an egg's thin shell, which is another good reason to keep eggs in their protective carton. To keep the yolks centered, store eggs pointed end down. If stored at around 40°F, eggs will keep for about one month.

If you forget to mark your hard-cooked eggs and can't tell them apart from your uncooked eggs, spin the eggs on a flat surface. Hard-cooked eggs spin easily and smoothly, but raw eggs spin slowly and awkwardly.

Keep eggs refrigerated until ready to use, because they deteriorate quickly at room temperature. As fresh eggs age, their thick translucent whites thin out and their round firm yolks flatten. For poaching and frying, use very fresh eggs, because they hold their shape the best. The carton "sell-by" date is the easiest way to tell how old eggs are: It can never be more than thirty days past the packing date. Some states show the packing date in Julian numbers, which run from 001 January 1) to 365 (December 31).

If you don't have the egg carton and want to check for freshness, all you need is a glass of water. As an egg ages, its liquid begins to evaporate, making the air space at the top of the egg bigger and the egg increasingly buoyant. When placed in a glass of water, a fresh egg will sink to the bottom, a slightly older egg will stand upright, and an old egg will float. As a last resort, there's always the smell test. Break the egg into a saucer and give it a sniff. An egg should have no odor at all or smell absolutely clean and slightly sweet. There's no mistaking the aroma of a bad egg.

The color of an egg yolk can range from yellow to orange. It is determined solely by the hen's diet and is not an indication of taste or freshness. You will sometimes see a small blood spot on an egg yolk. This is caused by a ruptured blood vessel and does not denote freshness. If desired, it can easily be removed with the tip of a knife.

This site is for educational purposes only. The information provided should not be used for diagnosing or treating a health problem or disease. If you have, or suspect you have a health problem, you should consult your health care provider.