Notes on storage of eggs

Eggs -- Storage Time

Eggs should be kept refrigerated all the time. They should be stored in the original carton. They do not need washing before using.
Recommended storage time for eggs in the refrigerator is 3-5 weeks.

Boiled eggs will keep a week in the refrigerator. It is suggested they be left unshelled until ready to use. They seem to keep better and have better quality. Cooked egg dishes (like casseroles, deviled eggs) should be stored in the refrigerator and used within three days.

Raw egg whites will keep one week in the refrigerator and 12 months in the freezer. Egg yolks will keep 3 days in the refrigerator and 12 months in the freezer, but the yolks will thicken when frozen.

Reference: University of Illinois Board of Trustees. (2006). Eggs – Storage time. Retrieved March 31, 2008 from solutions.uiuc.edu Website: http://www.solutions.uiuc.edu/content.cfm?series=3&item=319&Parents=0%7C26%7C34%7C37

Storage of eggs

Eggs deteriorate as soon as they are laid and its quality would decrease at room temperature. Eggs stored at room temperature are found to deteriorate at a faster rate as compared to those stored in the refrigerator of about one week. To ensure the freshness of the whole or liquid eggs, refrigerated, frozen or dried are preferred.

The sizes of the air cells gap between the membranes indicate its age. As the larger the air cell, the egg ages due to the escaping of moisture and carbon dioxide.

Proper refrigeration of eggs helps to keep the eggs fresh and prevent microbial growth. Eggs are best kept in carton packaging with the large ends up. This prevents the air cells from moving towards the yolk. Eggs should not be wash, as this would remove the oil coating, which function to prevent microbial growth and moisture loss.

Shelf life of refrigerated eggs should remain its freshness for about one month. Separated egg yolks may be stored under water in the refrigerator, but should be used within two days. Egg whites should be kept tightly covered in a glass container, which could last for about four days.

Eggs are treated with a light coat of oil or plastic and stored in high humidity at low temperatures very close to the egg’s freezing point (29 ° to 32 °F/ -1.5 ° to 0 °C).

Reference: Brown A. (2004). Understanding Food. Davis Drive Belmont, U.S.A.; Wadsworth/Thomson Learning. Pgs. 246 - 247

Safety

Egg is the excellent medium for the growth of microorganisms. Strict sanitation standards are employed by the egg producers to maintain clean facilities. Such measures are effective in eliminating numerous potential hazards, however, they do not prevent the contamination of eggs by Salmonella enteritidis. This bacterium infects the yolk of the egg when the egg is being form and before the shell is made. Thus, sanitary handling has no effect on this bacterium.

The control of this bacterium must focus on sanitary procedures beginning from preventing the hens from being infected by this bacterium. Refrigeration of shell eggs in warehouses, transport trucks and retailers should be of temperature of 7.2 °C (45 °F) or colder, to promote the safety of eggs.

Even if the eggs are not contaminated by Salmonella enteritidis, they are still a perfect medium for the growth of most microorganisms with which they might become infected during food handling.

Reference: McWilliams M. (2005). FOODS experimental perspectives, Fifth edition. Upper Saddle River, N. J. : Pearson Prentice Hall. Pgs 404-405