Monday, October 12, 2009

It's a matter of.....storing fresh eggs

By now, you know that the LRH's thoughts become a bit "random" at times. Well, there are things like "egg powder" and "egg white powder" that can be stored....and I have them. However, I looked into storing fresh eggs, and found the following information:

In the Refrigerator

  • Keep eggs as fresh as possible by storing them in the refrigerator in their original carton as soon as you get home. The carton protects the eggs from absorbing flavors and odors of other foods nearby, especially from strong-smelling foods like onions, cheese or cabbage.
  • Keep raw foods (meats, poultry, and eggs) separate from cooked foods in the refrigerator.
  • Keep eggs refrigerated at 4° C (40 ° F) or lower at all times.
  • Keep eggs in the main body of the fridge (not on the door). This will keep them at a more constant, colder temperature.
  • Keep eggs in their original cartons. This will protect them from taking on any off-odors from any strong-smelling goods in the fridge (eg. onions, strong cheeses or meats).
  • Leftover raw egg whites and yolks should be put in airtight containers and stored in the refrigerator immediately. To prevent yolks from drying up, cover them with a little cold water. Drain the water before using.

In the Freezer

  • Raw eggs can be frozen. To freeze whole eggs beat them just until blended. Pour them into a freezer container, seal tightly, label with the number of eggs and the date, and freeze. Substitute 3 tbsp (45 mL) thawed whole eggs for 1 large fresh egg. Eggs should not be frozen in the shell.
  • Egg whites can be frozen "as is." Pour them into a freezer container, seal tightly, label with the number of egg whites and the date, and freeze. Substitute 2 tbsp (30 mL) thawed egg whites for 1 large egg.
  • Egg yolks will thicken or gel when frozen and therefore cannot be used in a recipe unless they receive special treatment. To prevent this gelation, beat in either 1/8 tsp (0.5 mL) salt or 1-1/2 tsp (7 mL) sugar or corn syrup per 1/4 cup (50 mL) egg yolks (about 4 yolks). Label freezer container with the number of yolks, the date and whether you added salt (for main dishes) or sugar (for desserts and baking) and freeze. Substitute 1 tbsp (15 mL) thawed yolks for 1 large fresh yolk.
  • Freeze eggs in small quantities and defrost only what you need. An easy way to freeze them is to put them in an ice cube tray. When frozen, transfer to a freezer container and label.
  • It is best to thaw eggs in the refrigerator and use them as soon as they are thawed. Use them only in dishes that will be thoroughly cooked.

Storage times in the Refrigerator:

  • Raw eggs in the refrigerator: Whole eggs use by "best before" date.
  • Raw yolks or whites: Use within 2 to 4 days
  • Hard-cooked eggs in the shell: Use within 1 week

Storage times in the Freezer:

  • Raw whole eggs (beaten): Use within 4 months
  • Raw yolks or whites: Use within 4 months
  • Hard-cooked eggs: Not Recommended

So, if you want fresh eggs as an option, particularly in your 3 month Food Storage supply (that your family traditionally eats), freezing them is a great way to make it happen.

Who knew?


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