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Nashville, Ark. –
Finding eggs on sale at the supermarket may make you wish you could stock up and save
them for later. Currently, there only research-based information for long term storage
of eggs is to freeze them or pickle them. If you are wanting to use them in recipes
or to scramble for breakfast, freezing them for long term storage is an option.
Keeping them in the refrigerator for as long as they are safe is the preferred
method of storing them. You will want to buy clean eggs from a refrigerated case.
Open the carton and make sure the eggs are clean and the shells are not cracked. Cracked
eggs can be an entry point for harmful bacteria. Once purchased, eggs should be stored
in the refrigerator as soon as possible. Store them in a clean refrigerator at a temperature
of 40⁰F or below. Store eggs in their original carton and use them within 3 weeks
for best quality.
If hard cooking eggs to extend their storage life, they will only keep
about 1 week in the refrigerator. Even with its shell, it is still a perishable food
and should not be left at room temperature more than 2 hours, or 1 hour in hot weather.
You can freeze whole eggs, yolks, and whites. Select fresh eggs and break
each separately into a clean cup or bowl. Examine each for freshness and remove any
pieces of shell before mixing with other eggs.
Once they have passed your inspection, thoroughly mix yolks and whites,
being careful not to incorporate air. Add one half teaspoon salt per cup of whole
eggs to prevent graininess. Straining through a sieve or colander will improve uniformity.
Package in amount you would use at one time and allow on-half inch headspace. Seal
Another option is to measure out 3 tablespoons of egg mixture and place
in each compartment of a large ice cube tray. Freeze until solid, then remove and
package in freezer containers or freezer bags. One cube with 3 tablespoons egg mixture
equals one whole egg.
If you want just the yolks, separate eggs. Stir yolks gently and then
add 1 teaspoon salt per cup of yolks. Again, strain through sieve or colander and
package with one half inch headspace. One tablespoon of yolk mixture equals one egg
To freeze just the egg white, separate and gently mix whites. Strain;
package in containers leaving one half inch headspace. Two tablespoons egg white mixture
equals one egg white.
When you are ready to use the frozen eggs, thaw by placing the frozen
egg product in the refrigerator. Do not thaw in the microwave. Use them immediately
after thawing and do not refreeze them.
Frozen eggs will last about one year in the freezer. Never, ever try to
freeze eggs in the shell. It doesn’t work!
As gardens are being planted and people are becoming more aware of their
food supply, you may have questions regarding long-term storage of foods. Contact
the Howard County Extension Office at 870-845-7517 or visit our office located on
the second floor of the courthouse. The Cooperative Extension Service is part of the
University of Arkansas System Division of Agriculture.
Morning Muffins are a great way to use frozen eggs. Thaw the egg and egg
white the night before in the refrigerator. They are also a great way to incorporate
more vegetables in your diet. They are packed with carrots, nuts, raisins, apples,
and spices. They are easy to make and taste great! Try them this weekend.
By Jean Ince County Extension Agent - Staff ChairThe Cooperative Extension ServiceU of A System Division of Agriculture
Media Contact: Jean Ince County Extension Agent - Staff ChairU of A Division of AgricultureCooperative Extension Service421 N. Main St, Nashville AR 71852 (870) 845-7517 firstname.lastname@example.org
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action institution. If you require a reasonable accommodation to participate or need
materials in another format, please contact your County Extension office (or other
appropriate office) as soon as possible. Dial 711 for Arkansas Relay. The Arkansas Cooperative Extension Service offers its programs to all eligible persons
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