Common advice recommends storing eggs in the fridge, rather than leaving them at room temperature. When kept refrigerated in their original carton, eggs maintain their freshness for roughly three weeks.
Separated egg whites can last up to three weeks in an airtight container, while yolks remain usable for around three days when covered and chilled. However, for anyone wanting to extend the shelf life of eggs, a straightforward food storage technique could prove beneficial. The British Egg Industry Council has indicated that eggs can be safely stored for an impressive 12 months.
This means you could keep a pack of eggs readily available whenever you want to add one to a breakfast meal or salad. The Council offers advice on freezing whole eggs, alongside yolks and whites individually, to help reduce food waste.
It highlights that while eggs may be frozen for a year, it’s best to consume them within four months to ensure optimal freshness. 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”. You simply need to transfer them into a container, combine them, seal it securely and freeze.
To speed up the thawing process, it’s advisable to freeze them in smaller portions. This tip proves particularly useful when recipes require only egg yolks or whites, preventing you from discarding the remainder.
However, freezing egg yolks requires additional steps. Initially, you must separate them and transfer them into a container. Because of their thicker consistency, egg yolks will gel if frozen in their natural state, making them unsuitable for recipes.
To avoid this, incorporate half a teaspoon of salt, or one to one-and-a-half tablespoons of sugar for every 240ml of raw egg. Apply salt for savoury dishes and sugar for sweet preparations.
It’s essential to ensure your eggs are thoroughly defrosted before consumption. Whatever their form (egg whites, yolks or mixed), frozen eggs must be fully thawed and can only be consumed in properly cooked dishes.
They should never be cooked straight from frozen. To defrost, move the egg from the freezer to the fridge overnight to prevent bacterial exposure.
For a faster approach, run cold water over the frozen container. Finally, ensure you use the eggs immediately once they have thawed.
See more of the stories you love from Daily Express and find us easily in Google by making us a Preferred Source. Free and easy-to-do, just click here to activate or add us as Preferred Source in your Google search settings.
