For best quality, buy Canada Grade A eggs that have been kept refrigerated and that have clean, uncracked shells. Check the “Best Before” date on the end of the carton. The date indicates the length of time eggs will maintain Grade A quality if properly stored, usually 35 days after being graded. They can be used after that date but are better used for scrambled, baked or hardcooked eggs.
Eggs are a perishable food. Eggs kept out at room temperature lose more freshness in one day than they do in a week in the refrigerator. When shopping, pick up eggs last. Refrigerate them as soon as you get home. Store them in their original carton on a shelf of the fridge, not in the door. The carton keeps the eggs from absorbing odours from other foods and prevents moisture loss. Leftover whites and yolks should be refrigerated in covered containers. Pour a small amount of cold water over egg yolks in the container to keep them from drying out; drain before using. Use whites and yolks within four days. Hardcooked eggs in the shell can be stored for up to a week in the refrigerator.
BC egg farmers take steps to ensure that their eggs meet the highest standards for quality and safety. Once you get the eggs home from the store, it is up to you to continue safe food handling procedures. Thoroughly wash hands, utensils and work surfaces where you prepare foods. Keep raw foods (meats, poultry and eggs) separate from cooked foods in the fridge. Remove eggs from the fridge just before using. When having a get-together, serve all egg dishes within two hours. Cold egg dishes should be kept on ice. Serve egg dishes immediately after preparation or refrigerate and use within four days.
Beat eggs until blended, pour into freezer container and seal tightly. Label the container with the number of eggs and date.
Break and separate the eggs one at a time, making sure that no yolk is mixed in with the whites. Pour into freezer container and seal tightly. Label the container with the number of eggs and date. For faster thawing and easier measuring, first freeze each egg white in an ice cube tray and then transfer to a freezer container.
An egg yolk will thicken or gel when frozen, eventually becoming so gelatinous that they are almost impossible to use in a recipe. To help slow this process, beat in either 1/8 tsp (0.5 mL) salt or 1 ½ tsp (7 mL) sugar or corn syrup, per ¼ cup (50 mL) of egg yolks (4 yolks). Pour into freezer container and seal tightly. Label the container with the number of egg yolks and date, as well as whether you’ve added salt (for main dishes) or sweetener (for desserts or baking).
Carefully place the yolks in a single layer in a saucepan and add enough water to come at least 1 inch above the yolks. Cover quickly and bring just to a boil. Remove from heat and let stand, covered, in the hot water for about 15 minutes. Remove with a slotted spoon and drain well, pour into freezer container and seal tightly. Label the container with the number of egg yolks and date. Hard-cooked whole eggs and egg whites should not be frozen, as they become tough and watery.
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