Raw eggs last about 2 to 4 days in the fridge once they’re out of the shell. Egg whites usually stay good for up to 4 days, while yolks are best used within 2 days.
To keep them fresh, store them in clean, airtight containers. If you’re saving yolks, you can cover them with a bit of water so they don’t dry out. Always keep the container in the coldest part of your fridge, not in the door.
If you’re not sure whether they’re still good, use your senses. Smell them first. If they have any bad odor, toss them. Also check the texture. Slimy or super runny eggs are no good.
You can freeze raw eggs too. Just crack them into a container and freeze them flat. For yolks, stir in a pinch of salt or sugar before freezing to keep the texture smooth.
Once raw eggs leave the shell, they become a lot more delicate. Store them right, and use them quickly for the best flavor and safety.
How Long Do Eggs Last Before Going Bad?
Once you crack an egg, it’s like starting a timer. The clock begins ticking fast, and how long that raw egg lasts depends on a few things. First, temperature really matters. If your kitchen is warm and you leave the egg out on the counter, it can spoil in just a couple of hours. But if you pop it into the fridge right away, it can last for a couple of days.
Clean hands and bowls help too. If you’re cracking eggs into a dirty container or touching them with unwashed hands, bacteria can sneak in and make them spoil faster. That’s why it’s super important to keep things clean when handling raw eggs.
Also, how you store them makes a difference. If you keep egg whites and yolks separate in airtight containers, they’ll stay fresh longer than if you leave them loosely covered. And keep them toward the back of the fridge, not the door. The temperature stays more stable back there, which helps the eggs stay good a bit longer.
In short, cooler temps, clean tools, and tight containers are your best friends when you’re trying to make raw eggs last outside the shell.
How Long Do Raw Eggs Last in the Fridge?
When raw eggs are separated from their shells and stored in the fridge, they don’t last forever, but they last longer than you might think. Egg whites, for example, can last around 2 to 4 days if kept in a tightly sealed container. They tend to lose their texture the longer they sit, so the sooner you use them, the better they’ll be in your dishes.
Egg yolks are a bit more finicky. They generally last about 2 days in the fridge. They have a higher fat content, which means they can spoil faster than the egg whites. But, if you cover them with a little bit of water (just enough to keep them submerged) in a container, they can last a bit longer, maybe up to 3 days.
One thing to remember is that once the eggs are separated, they need to stay cool! Don’t leave them out for long, even if you’re planning to use them later. If you need to keep them around for longer than a couple of days, it might be better to freeze them instead of keeping them in the fridge.
So, to keep things simple: egg whites last 2-4 days, and yolks last around 2-3 days. Keep them covered and cool, and try to use them as fresh as possible for the best results!
How to Tell If Raw Eggs Are Spoiled
Knowing if your raw eggs have gone bad is a must, especially when they’ve been sitting in the fridge for a few days. The good news is, there are a few simple ways to tell if they’ve spoiled.
First, give them a sniff. If they smell sour or off in any way, toss them. This is the most reliable method, because spoiled eggs give off a very distinct, unpleasant odor. It’s not one you’ll easily miss, so trust your nose.
Next, look for any changes in appearance. Raw eggs should have a clean, translucent appearance when cracked. If the egg white looks cloudy or too runny, it could be a sign that it’s no longer fresh. The yolk should be firm and bright yellow. If it’s broken or has a strange color (like pinkish or greenish), that’s a red flag.
And don’t forget about texture! If the egg whites are super runny or slimy, it’s probably time to say goodbye. Fresh egg whites should be thick and hold their shape when poured. If they spread out flat on the surface, it’s a sign that the egg’s gone bad.
Lastly, you can also do the water test. Fill a bowl with cold water and gently place the raw egg in. If it sinks and lays flat on the bottom, it’s still good. If it floats, it’s spoiled and should be discarded.
In short: trust your nose, eyes, and hands. If any of these signs point to something off, don’t risk it throw the egg out and grab a fresh one!
Can You Freeze Raw Eggs for Longer Storage?
Freezing raw eggs might sound a little strange, but it’s actually a super handy way to store them if you don’t want to waste any! If you have a bunch of raw eggs left over, freezing them can keep them from spoiling. However, there’s a right way to do it if you want to avoid any texture problems when you use them later.
Here’s the deal: you can’t freeze raw eggs in their shells. The shell will crack when frozen, and the egg inside will be ruined. But if you separate the yolk from the whites first, you can freeze them separately.
For egg whites, just pour them into an airtight container or freezer bag. They freeze well and can last for up to 1 year in the freezer. The texture might change slightly after thawing, but they’ll still work for most recipes, especially baking.
For egg yolks, it’s a bit trickier because they can get thick and gel-like once frozen. To prevent this, add a little salt or sugar (about 1/8 teaspoon of salt or sugar per yolk). This helps keep the texture smooth when thawed. You can freeze yolks for up to 1 year too, but they’re best used for things like custards or scrambled eggs after being thawed.
When you’re ready to use your frozen eggs, just take them out of the freezer and let them thaw in the fridge overnight. Don’t try to thaw them at room temperature, because that can cause bacteria to grow. Also, keep in mind that frozen raw eggs are better for cooking than for eating raw—so keep that in mind when you’re planning your recipes!
In summary, yes—you can freeze raw eggs! Just be sure to separate them and store them in airtight containers, and they’ll last up to a year in the freezer. And don’t forget to add a little salt or sugar to your yolks to keep them from getting weird!
Preventing Waste: Best Ways to Use Leftover Raw Eggs
Sometimes, after cracking a bunch of eggs for a recipe, you end up with extra yolks or whites that you’re not sure what to do with. It’s tempting to just toss them, but that’s not the best option! There are plenty of creative ways to use up leftover raw eggs and avoid waste.
If you have leftover egg whites, they’re great for baking. You can make meringues, pavlovas, or even a batch of fluffy angel food cake. They also work well in smoothies, giving them a nice protein boost without altering the taste much. Another idea is to make an egg white omelette with some veggies and a sprinkle of cheese. It’s a healthy and filling meal!
As for leftover yolks, don’t throw them out! They’re perfect for making rich sauces like hollandaise or mayonnaise. You can also use them to make creamy custards or puddings. If you’re not in the mood for cooking, you can always make a yolk-based face mask. The proteins in egg yolks are great for your skin! Just whisk it up with a little honey and yogurt for a smooth, hydrating mask.
If you’re still not sure what to do, freeze the leftovers! As we talked about earlier, freezing both whites and yolks is a great option. You can even pre-measure them before freezing so you have exactly what you need for future recipes, like a batch of cookies or a cake.
The key is to get creative! Leftover raw eggs don’t need to go to waste. From baking treats to making sauces and even DIY skincare, there are plenty of ways to make the most out of every egg.