Eggs: Safe Storage and Handling


Eggs are a fantastic, nutritious food that can be used many different ways. The possibilities are endless.

Whether breakfast, lunch, dinner, snacks or desserts, eggs are incredibly versatile.

But, with every recipe comes many questions about storing and serving eggs. We have created this infographic to answer some common questions about egg storage. A text version is below the graphic.

Learn about the how to handle and store eggs safely.

Storing and Serving Eggs

  • Store eggs in the main compartment of the fridge, not the door. Eggs need a consistent cold temperature. The temperature fluctuates a lot for foods stored in the door of a fridge.
  • Store leftover raw egg whites and yolks in an airtight container in the fridge immediately. To prevent yolks from drying out, cover them with a little cold water. Drain the water before using.
  • If a recipe calls for “room temperature” eggs, place the eggs in a bowl and cover with warm water for a few minutes.
  • Do not eat cracked eggs or ones that have been stored out of the fridge for more than 2 hours.
  • Serve all cooked egg dishes within 2 hours.
  • When serving cold egg dishes or beverages, keep them on ice if not being consumed right away.
  • Serve cooked egg dishes immediately or refrigerate.

Storage Times for Eggs

Fresh Eggs By best before date
Leftover Yolks or Whites Within 2 to 4 days
Cooked Egg Dishes Within 3 to 4 days
Hard Boiled Eggs Within 1 week
Pickled Eggs Within 1 month
Frozen Eggs             Within 4 months


How to Freeze Eggs

Yes, eggs can be frozen. Yolks, whites, and whole eggs (not in their shells). Here are the recommendations:

  • Whole eggs: Beat eggs just until blended, pour into freezer containers and seal tightly. Label the container with the number of eggs and the date, and freeze.
  • Whites: Break and separate the eggs one at a time. Pour them into freezer containers, seal tightly, label with the number of egg whites and the date, and freeze.
  • Yolks:  For 4 egg yolks, beat in either ⅛ tsp (0.5 mL) salt or 1½ tsp (7mL) sugar. Label the container with the number of yolks, the date, and whether you’ve added salt or sugar.

Cooking with Frozen Eggs

Be sure to thaw frozen eggs overnight in the refrigerator or under running cold water, before using. Use them as they’re thawed and only use in dishes that will be thoroughly cooked. The following is a list of the recommended substitutions for raw egg.

  • Substitute 2 tbsp (30 mL) thawed egg white for 1 large fresh white.
  • Substitute 1 tbsp (15 mL) thawed egg yolk for 1 large fresh yolk.
  • Substitute 3 tbsp (45 mL) thawed whole egg for 1 large fresh egg








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