janezapchef
Gold Member
- 1,102
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
janezapchef said:Really, thanks, Janet! Did you just type that into a search somewhere? I guess I probably could have done that too. Duh! I swear, sometimes my brain really doesn't work!
sk8rgrrl99 said:Any time I use eggs, I always crack each one in a small bowl before adding it to the rest of the recipe. That way if you get a bad one you haven't ruined your whole recipe.
sk8rgrrl99 said:Any time I use eggs, I always crack each one in a small bowl before adding it to the rest of the recipe. That way if you get a bad one you haven't ruined your whole recipe.
chefsteph07 said:Janet and Kacey, you guys are too much...
There are a few things to look for when checking if eggs are bad. First, check the date on the carton. If the expiration date has passed, the eggs may have gone bad. You can also crack the egg into a bowl or onto a plate and check for any unusual discoloration or off-putting smell. If the egg white or yolk appears discolored or the egg has a strong sulfur smell, it is likely bad.
It is not recommended to use eggs after the expiration date. As eggs age, they lose moisture and carbon dioxide, causing the air cell inside the egg to grow larger. This can lead to a higher chance of bacterial contamination, making the eggs unsafe to consume. It is best to discard eggs after the expiration date has passed.
According to the USDA, raw eggs in their shell can last up to 5 weeks in the refrigerator. However, it is always best to check the expiration date on the carton and perform the above visual and smell tests before using the eggs.
Eggs should be stored in their original carton in the refrigerator. The carton helps to protect the eggs from absorbing odors from other foods and also prevents them from drying out. It is not recommended to store eggs in the fridge door, as the temperature fluctuates more in this area.
Yes, eggs can be frozen for up to 1 year. However, it is best to crack the eggs into a freezer-safe container and lightly beat them before freezing. This will prevent the egg from expanding and cracking the shell. Thawed eggs should be used within 2 days and should not be refrozen.