Since we’ve been on the subject of eggs this week, I thought
this might be handy information. Whether or not you dehydrate your eggs, this
information is helpful. See my post, The Egg Issue: Do We or Dasn’t We?
You will also want to look over my post on Egg Substitutes.
|
Product
|
Refrigerator
|
Freezer
|
|
Raw eggs in shell
|
3 to 5 weeks
|
Do not freeze.
|
|
Raw egg whites
|
2 to 4 days
|
12 months
|
|
Raw egg yolks
|
2 to 4 days
|
Yolks do not freeze well.
|
|
Raw egg accidentally frozen in shell
|
Use immediately after thawing.
|
Keep frozen; then
refrigerate to thaw.
|
|
Hard-cooked eggs
|
1 week
|
Do not freeze.
|
|
Egg substitutes, liquid
|
Unopened 10 days
|
Do not freeze.
|
|
Egg substitutes, liquid
|
Opened 3 days
|
Do not freeze.
|
|
Egg substitutes, frozen
|
Unopened After thawing, 7 days, or refer to
"Use-By" date on carton.
|
12 months
|
|
Egg substitutes, frozen
|
Opened After thawing, 3 days, or refer to
"Use-By" date on carton.
|
Do not freeze.
|
|
Casseroles made with eggs
|
3 to 4 days
|
After baking, 2 to 3 months.
|
|
Eggnog, commercial
|
3 to 5 days
|
6 months
|
|
Eggnog, homemade
|
2 to 4 days
|
Do not freeze.
|
|
Pies, pumpkin or pecan
|
3 to 4 days
|
After baking, 1 to 2 months.
|
|
Pies, custard and chiffon
|
3 to 4 days
|
Do not freeze.
|
|
Quiche with any kind of filling
|
3 to 4 days
|
After baking, 1 to 2 months.
|
No comments:
Post a Comment