how long should you keep refrigerated eggs?

Question

how long are they safe to cook with

Answer 1

Stick with the expiration date on the carton.

Answer 2

I'll assume you're in the US...I don't know what sort of pre-market criteria they have for eggs in other countries, but in the US, eggs are washed and exposed to mild heat (to kill surface pathogens) before they come to the grocery stores.

2 weeks (beyond the "sell by" date) is the recommended amount of time, but eggs will keep just fine for a month, provided that they're A: kept between 33-40 degrees (do NOT keep eggs in that "egg-keeper" compartment in the fridge door. It's not cold enough), B: kept away from strong odors (the shells are gas-permeable, so if you keep eggs next to onions, the eggs will start to smell like onions), and C: damage-free (no cracks).

After about 2 weeks, the proteins in the egg white begin to break down a little bit, which makes the egg less useful for some things, but much better for other things. If you're making poached eggs, or whipping egg whites into a meringue, for example, the fresher the eggs, the better. Older whites won't hold together (or hold air) as well. If you're making hard-boiled eggs, however, the older the better. With slightly older eggs, there's a little more airspace between the shell and the white, so they'll peel easily.

In ANY case, when you're using eggs (with the obvious exception of hard-boiling), always crack each egg individually into a small bowl, inspect it, and THEN use it. This way, you can spot any shell fragments, and if you happen to run across a "bad egg", you can throw it out, instead of throwing it into your cake batter (or whatever). Imagine having everything mixed together, except for that LAST EGG, and cracking it into the mixing bowl, only to discover that it's skunky. You've just ruined the whole dish, AND all your work!

Answer 3

Two weeks AFTER the Expiration date printed on the egg carton. The freshest eggs will appear to have a rough, bumpy shell, and the older eggs will be the ones that have smooth outer shells - that is THE surefire way to tell. (I know this because I just asked my grocer about a week ago!) Also, another hint you might find helpful: Whenever a recipe calls for eggs, don't crack 'em right into your bowl with the other ingredients. Crack 'em in a separate bowl...that way if they are nasty, you don't ruin your other ingredients and have to start all over from scratch. Hope I helped - happy crackin!

Answer 4

Eggs refrigerated. keep 3 to 4 weeks (as long as the shells

Hard-cooked eggs will keep refrigerated one week
Use leftover yolks and whites within 4 days.stored at room temperature as long as they are kept cool

Answer 5

Eggs.....

Should be 2 wk to a mth, also check the expiration date.

Other info...

Whole eggs should never be frozen-- they will burst.
Eggs in cooked dishes, such as custard, may be grainy after freezing.
Egg yolks should be frozen with 1 tsp salt or 1 tbsp sugar for every 6 yolks to stop them becoming gelatinous.
Freeze egg yolks and unwhipped egg whites separately. Never freeze whipped egg whites.

Hope this info can help you!

Good luck!..._;-)

Answer 6

I have heard food experts on the Today show and others say that about 14 days is all you should keep eggs in the fridge. Hope this helps.

Answer 7

Look for the expiration date and you can wait a few more days--Unless they are ina super cold part of teh fridge--i wouldn't go too far past that--you never know...Also--if you're talking about already boiled eggs, well--when yhey start getting brownish when you take the shell off-it's about time to let them go...

Answer 8

I think they are okay for a couple of weeks in the carton..one way to tell if they are okay is pit some water in a bowl and place an egg in if it sinks they are fresh and float they are no good.

Answer 9

After the expiration date, 3 days is the maximum you should keep them.

Answer 10

like a day or two after the expiration date.