We get this question, or some variation of it quite often. Actually, the date on the end of the carton is a “sell by date”. The store must sell the eggs by this date or remove them from the shelves. You have a month from that date to get the eggs used before you, too, should discard them.
You may choose to freeze the eggs if you are running out of time to get them used.
Follow these procedures:
- Whole eggs: Break the desired number of eggs into a bowl. For every 12 eggs, add ½ to 1 tablespoon light corn syrup OR ½ to 1 tablespoon of sugar OR 1 teaspoon of salt.
- Egg whites: Pour desired number of egg whites into freezer container, cover, label, and freeze. If desired, these can be beaten to a stiff foam if allowed to thaw and reach room temperature for 30 minutes first.
- Egg yolks: For every cup add ½ to 1 tablespoon light corn syrup OR ½ to 1 tablespoon of sugar OR 1 teaspoon of salt to give a smooth product when thawed. Stir gently to blend, but do not whip air into the yolks.
- Thaw your frozen eggs in the refrigerator. Stir or shake the eggs before pouring. They can be refrigerated for 3-5 days.
