|
When will those eggs go bad? Read this guide to find out!
Provided by the U.S. Department of Health & Human Services (foodsafety.gov).
Product |
Refrigerator |
Freezer |
Raw eggs in shell |
3 to 5 weeks |
Do not freeze. Instead, beat yolks and whites together; then 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 |
12 months |
Egg substitutes, liquid
Opened |
3 days |
Do not freeze. |
Egg substitutes, frozen
Unopened |
After thawing, 7 days or refer to “Use-By” date. |
12 months |
Egg substitutes, frozen
Opened |
After thawing, 3 days or refer to “Use-By” date. |
Do not freeze. |
Casseroles 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 filling |
3 to 4 days |
After baking, 1 to 2 months. |
|
