Due to my breakfast challenge, I am learning quite a bit about eggs. I thought I would share some of the important things I have discovered when it comes to buying, storing and preparing eggs. After all, proper handling and storage is perhaps the most important factor in determining freshness in any food.
I was always so worried that my eggs would be bad close to or after the sell by date, but I have discovered that eggs are generally safe to eat as much as four weeks after the sell by date. A general rule I have always followed, though, is that any egg that looks or smells odd should be tossed (in the garbage, that is).
Eggs are available in several sizes, but the most common sizes that are available to consumers are medium, large, and extra large.
I have found that most recipes requiring eggs call for large eggs. The following chart is helpful if the eggs you have available are smaller or larger.
- 5 medium eggs = 4 large eggs = 4 extra large eggs
- 6 medium eggs = 5 large eggs = 4 extra large eggs
- 7 medium eggs = 6 large eggs = 5 extra large eggs
Eggs should never be stored at room temperature, however there are recipes that require eggs to be at or near room temperature before incorporating them into the other ingredients in the recipe. If this is the case, I have found that removing them from the refrigerator, about 30 minutes before using them, is about enough time. Eggs should not be away from the refrigerator for more than 2 hours, so plan carefully.
I have also discovered that, for a variety of reasons, eggs should be stored in the carton they were packed in. One of these reasons is that eggshells are porous, and will allow strong odors to be absorbed into the egg over time. Eggs should also be stored with the rounded end pointed up, in the coldest part of the refrigerator where the temperature remains constant – All accomplished when left in their original carton. Many refrigerators provide storage for eggs in special units in the door, but this is not the ideal place for storing eggs because the temperature fluctuates so much in the door when it is opened and closed.
Is there something more I should know about eggs?