Using Eggs Safely

Select Clean, Fresh Eggs: Dirty, cracked, or leaking eggs may have become contaminated with harmful bacteria.

Storing Eggs

  • Refrigerate promptly.
  • Store large ends up.
  • Eggs absorb refrigerator odors easily -- store in egg carton for least odor absorption.
  • Refrigerate eggs up to five weeks from packing date; approximately three weeks from date purchased from grocery.
  • Packing date is stamped on the carton from 1 to 365. One represents January 1 and 365 represents December 31.

Cracking Eggs

  • Avoid getting eggshell into raw egg. Bacteria may be present on outside of the shell.

Storing Raw Egg Whites

  • Refrigerate in tightly covered container for up to four days.
  • Freeze for up to a year.

Storing Unbroken Egg Yolks

  • Yolks may be refrigerated in by covering them with water in a tightly covered container.
  • Yolks may be refrigerated up to two days.
  • Do not freeze yolks as they will become very viscous and difficult to mix.

Freezing Whole Eggs

  • Beat whites and yolks together.
  • Place in tightly covered container.
  • Freeze up to a year.

After Working with Eggs

Wash hands, utensils, and surfaces thoroughly.

For More Information

See the USDA Web site at

Continued on page 4:  Using Egg Substitutes