Egg Storage Chart
For more information on egg safety, see Eggs.
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 |
Hard-cooked eggs | 1 week | Do not freeze. |
Egg substitutes, liquid | 10 days | 12 months |
Egg substitutes, liquid | 3 days | Do not freeze. |
Egg substitutes, frozen | After thawing, 7 days or refer to “Use-By” date. | 12 months |
Egg substitutes, frozen | 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 | 3 to 5 days | 6 months |
Eggnog | 2 to 4 days | Do not freeze. |
Pies | 3 to 4 days | After baking, 1 to 2 months. |
Pies | 3 to 4 days | Do not freeze. |
Quiche with filling | 3 to 4 days | After baking, 1 to 2 months. |