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Storing Eggs

* Eggs should always be kept refrigerated, preferably in the main body of the refrigerator where the temperature is the coldest and most consistent. * The shell of an egg has about 10,000 tiny pores that allow gases in and out. Eggs should be stored in their carton in the refrigerator to prevent the absorption of odours from strong-smelling foods through the pores in their shells. * Storing eggs in their carton helps to protect the eggs from breakage. * Eggs should be stored wide end up in their carton. This helps to keep the yolk centred for a more attractive appearance to fried, hard-cooked (boiled) and devilled eggs. * For maximum quality, eggs should be used before the Best Before date stamped on the end of the carton. This date (28 to 35 days from the packaging date) indicates the date before which the eggs will maintain their Grade A quality. Eggs can be eaten for a short time after the Best Before date, however, tehy should be cooked thoroughly. Storage time in the refrigerator or freezer Consume: Refrigerated fresh shell eggs by the Best Before date Refrigerated leftover raw yolks* and/or whites within 2 to 4 days Refrigerated hard-cooked eggs within 1 week Refrigerated prepared egg dishes within 3 to 4 days Refrigerated pickled eggs within 1 month Frozen blended whole eggs or whites or yolks within 4 months * Cover yolks with a little cold water to prevent them from drying out. Pour water off before using yolks.)