In four weekly installments, Glenda Hyde, family community health staff with the Oregon State University Extension Service in Redmond, offers practical and safe food storage and handling tips for common household perishables.
Week one: Eggs
Eggs can be kept in the refrigerator two to five weeks. The colder the refrigerator, the longer the eggs will last.
Fresh eggs make better poached or fried eggs. Eggs stored in the refrigerator for two or more weeks make better hard-cooked eggs. (The shell peels off more easily to make nice looking deviled eggs.)
Eggs cannot be frozen in the shell successfully. However, fresh egg yolk, whites or whole eggs can be frozen in a freezer bag or carton. Quality may be improved by adding a small amount of sugar, salt or corn syrup. Premeasure and label.
— Anne Aurand, The Bulletin