Fried eggs with vegetables on pan

🥚 Eggs

Category: Dairy

Quick Reference Card

Eggs (Raw, Unopened)

  • Pantry: 2-3 weeks (if unrefrigerated by seller/local guidelines allow, otherwise refrigerate)
  • Refrigerator: 4-5 weeks
  • Freezer: Not Recommended (liquid egg yolks can become gelatinous)
  • Signs It’s Spoiled:
    • Strong, sulphuric (rotten egg) smell
    • Shell feels slimy or powdery
    • When submerged in water, it floats (instead of sinking or lying on its side)
    • Cracked or broken shell upon inspection

Eggs (Raw, Opened/Separated)

  • Pantry: Not Recommended
  • Refrigerator: 2-4 days (egg yolks/whites)
  • Freezer: 1 year (beaten whole eggs or separated whites/yolks mixed with sugar/salt for texture)
  • Signs It’s Spoiled:
    • Sour or off-smell
    • Discoloured (e.g., green or pink tinge)
    • Slimy or cloudy appearance

Eggs (Hard-Boiled, Cooked)

  • Pantry: Not Recommended
  • Refrigerator: 1 week (in shell)
  • Freezer: Not Recommended (texture becomes rubbery)
  • Signs It’s Spoiled:
    • Sulphuric smell
    • Slimy outer surface (if peeled)
    • Unusual discolouration
    • Mould growth

Shop Smart: Buying Information

Appearance

  • Choose eggs with clean, uncracked shells.
  • Check the carton for the "Best Before" or "Use By" date.
  • Ensure eggs are stored in a refrigerated display case in the supermarket.

Smell

  • Eggs in their shell should have no discernible smell.
  • Avoid cartons where you detect any foul or sulphuric odour.

Texture

  • Shells should feel firm and not powdery or slimy.
  • The eggs should not rattle excessively inside the shell, indicating a loose air cell.

Store Safe: Storage Information

Best Storage Methods

  • Store eggs in their original carton in the coldest part of your refrigerator, not in the door.
  • The carton helps protect them from absorbing odours from other foods and prevents moisture loss.
  • If freezing, beat whole eggs or separate yolks/whites and add a pinch of salt or sugar before freezing in airtight containers.

Container Recommendations

  • Original egg carton.
  • Airtight containers or freezer bags for frozen beaten eggs or separated whites/yolks.

Temperature Guidelines

  • Refrigerator: Maintain at or below 4°C (40°F).
  • Freezer: Maintain at or below -18°C (0°F) for prepared egg products.
  • Pantry: Only if specified by local guidelines for shelf-stable eggs; otherwise, Not Recommended.

Special Considerations

  • Avoid washing eggs before storing, as this can remove the natural protective bloom on the shell.
  • Do not store eggs near strong-smelling foods like onions, as shells are porous and can absorb odours.
  • If you have opened eggs (whites or yolks), cover them tightly and use within 2-4 days.

Stay Safe: General Food Safety

  • Always wash your hands with soap and warm water for at least 20 seconds before and after handling raw eggs.
  • Thoroughly cook eggs until the yolk and white are firm to reduce the risk of salmonella.
  • Avoid consuming raw or lightly cooked eggs, especially for vulnerable populations (young children, elderly, pregnant women, immunocompromised individuals).
  • Clean surfaces and utensils that have touched raw egg.
  • Understanding Dates:
    • 'Use By' vs. 'Best Before': 'Use By' relates to safety and must be adhered to. 'Best Before' relates to quality; food may still be good after this date if stored correctly and showing no spoilage signs.
  • Temperature Danger Zone: Keep food out of the **temperature danger zone (5°C to 60°C / 41°F to 140°F)**. Refrigerate or freeze perishable foods promptly. Cooked food should be cooled and refrigerated within 2 hours.
  • Preventing Cross-Contamination: Use separate chopping boards and utensils for raw eggs if cracking directly onto surfaces that will touch ready-to-eat foods. Wash hands thoroughly after handling raw eggs. Store eggs in their carton in the refrigerator to prevent contamination.
  • Use a food thermometer to verify safe internal temperature of 74°C (165°F) for dishes containing eggs like casseroles or quiches.

Stay Fresh: Quality & Longevity Tips

  • Storing eggs in their original carton in the main body of the fridge (not the door) helps maintain consistent temperature and reduces moisture loss.
  • The blunt end of the egg has an air cell; storing eggs blunt end up can help keep the yolk centered and fresher longer.
  • For dishes requiring separated eggs, separate them when cold, then allow whites to come to room temperature for better whipping volume if needed.

Preparation, Cooking & Serving Information

Recommended Methods / How to Cook Eggs

  • Boiling: Place eggs in a saucepan, cover with cold water, bring to a rolling boil, then remove from heat and let sit covered for 6-12 minutes depending on desired doneness (soft to hard-boiled).
  • Frying: Heat butter or oil in a non-stick pan, crack eggs directly into the pan, cook until whites are set and yolks are desired consistency.
  • Scrambling: Whisk eggs with a splash of milk or water, cook in a buttered pan over medium-low heat, stirring frequently until set.
  • Baking: Eggs are a common ingredient in many baked goods, acting as a binder and leavening agent. Ensure adequate cooking time as per recipe.

Safe Internal Temperature

  • Whole Eggs (cooked in dishes like quiche, frittatas): 74°C (165°F)
  • Egg Yolks/Whites (cooked until firm): No specific thermometer temp, but ensure they are fully set and no runny parts remain for safety.

Reheating Cooked Eggs

  • Reheating cooked egg dishes like quiches or casseroles: Reheat until steaming hot throughout, reaching an internal temperature of at least 74°C (165°F).
  • Reheating scrambled or fried eggs: Generally not recommended as texture can become rubbery and dry. If necessary, reheat gently in a microwave or non-stick pan until just warm. Only reheat once.

How to Tell if Ready/Cooked

  • For boiled eggs: The white should be firm. For soft-boiled, the yolk will be runny; for hard-boiled, the yolk will be firm and pale yellow.
  • For fried or scrambled eggs: Whites should be opaque and firm; yolks should be set to your preference.
  • For dishes: Use a food thermometer to check internal temperature.

Not Recommended / Common Mistakes

  • Consuming raw cookie dough or cake batter containing raw eggs.
  • Leaving cooked egg dishes at room temperature for more than 2 hours.
  • Reheating hard-boiled eggs; their texture suffers greatly.
  • Overcooking eggs, leading to rubbery whites and dry, crumbly yolks (often with a greenish ring).

Nutritional Information

📊 Average values per 100 g portion

Eggs (Whole, Raw)

  • Approximate calories: 155 kcal
  • Approximate protein: 13 g
  • Approximate carbs: 1.1 g
  • Approximate fat: 11 g
  • Approximate fiber: 0 g

FAQ

Q: What is the float test for eggs? A: The float test involves placing an egg in a bowl of water. If it sinks and lays on its side, it's very fresh. If it sinks but stands on its end, it's still good but older. If it floats, it means the air cell inside has enlarged significantly, indicating it's old and should be discarded.
Q: Can I freeze eggs? A: You cannot freeze raw eggs in their shell as they will expand and crack. However, you can freeze whole eggs (beaten), egg whites, or egg yolks (mixed with a pinch of salt or sugar to prevent gumminess) in airtight containers for up to 12 months.
Q: Why should I store eggs in their carton in the fridge? A: The carton provides a protective barrier against moisture loss and absorption of strong odours from other foods in your refrigerator. The fridge door is often too warm due to frequent opening and closing, making the main body of the fridge a better storage location.

Related Foods

  • Milk
  • Cheese
  • Yoghurt
  • Poultry (for comparison to protein source)
  • Flour (common baking companion)