Egg Storage Chart
Eggs are one of nature's most nutritious and economical foods. But, you must take special care with handling and preparing fresh eggs and egg products to avoid food poisoning.
|
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 |
|
Hard-cooked eggs |
1 week |
Do not freeze. |
|
Egg substitutes, liquid |
10 days |
12 months |
|
Egg substitutes, liquid |
3 days |
Do not freeze. |
|
Egg substitutes, frozen |
After thawing, 7 days or refer to “Use-By” date. |
12 months |
|
Egg substitutes, frozen |
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 |
3 to 5 days |
6 months |
|
Eggnog |
2 to 4 days |
Do not freeze. |
|
Pies |
3 to 4 days |
After baking, 1 to 2 months. |
|
Pies |
3 to 4 days |
Do not freeze. |
|
Quiche with filling |
3 to 4 days |
After baking, 1 to 2 months. |
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