Shelf Life of Eggs

Have you ever thought about the shelf life of eggs? Well, I have, and I'm still thinking about it. More specifically, I'm still experimenting. I've eaten eggs that were fully seven months old, and they were perfectly good for making fried or scrambled eggs, or anything else for that matter.

The key to long-term storage of eggs is how they are harvested, cleaned, boxed and refrigerated.

If you're into food storage, or you just want to stock up on eggs in the summer and fall for when your flock of hens starts to reduce its egg production in the cooler and shorter days of the year, you'll be happy to know that several months of storage is easy. And, six to seven months is entirely possible.

Getting eggs to last a long time isn't just luck. You have to take care to do the following:

Harvest the day they're laid.

Clean and dry them the same day as the harvest.

Don't store soiled or cracked eggs.

Store them in foam egg cartons.

Refrigerate them soon after cleaning.

My experience shows that cardboard egg cartons can wick away moisture from inside the egg shell over time. When moisture is wicked away, an air pocket starts to form within the shell. Use foam egg cartons if you want to super extend the shelf life of eggs in the refrigerator.

Even though you've treated your eggs well right from the point of harvest (or from the point of sale), some can still go bad after a while. Rotten eggs are never welcome in the kitchen, and much less welcome in whatever you're cooking, so take care when cracking open your old eggs so you don't put a spoiled egg into what you're preparing.

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