Storing Fresh Eggs

Eggs are versatile but need proper storage to stay fresh and safe. Refrigerate raw eggs at 35°F to 40°F (1.7°C to 4.4°C) in their carton for 3-5 weeks. Hard-boiled eggs last up to a week in sealed containers in the fridge. Cooked eggs like scrambles or omelets stay edible for 3-4 days in sealed bags. Liquid eggs last a week past the “sell-by” date if unopened, or 2 days once opened; egg replacements last 10-14 days when refrigerated. To avoid bacterial growth like Salmonella, keep eggs below 40°F (4.4°C), especially in warm climates. Test freshness with the float test: fresh eggs sink in water, older ones float. Proper storage ensures eggs remain a safe, enjoyable kitchen staple.