Receiving and Storing Eggs and Egg Products

Appears in

Published 2003

Check the temperature of a shipment of whole shell eggs by breaking one or two into a small cup and immediately measuring the temperature with an accurate thermometer. The temperature of an incoming shipment of eggs should be 45°F (7°C) or below, by law.
Evaluate one or two eggs from a shipment for freshness. Check for cleanliness of shell, thickness of white and yolk, and odor.
Refrigerate or freeze eggs and egg products immediately upon delivery. Store dry egg products at room temperature in a cool dry area. Store shell eggs in their original containers. The ideal storage conditions for shell eggs is 38°–40°F (3°–4°C) with 75–85 percent relative humidity. This helps maintain the overall quality of eggs. At the very least, be sure to refrigerate shell eggs, reconstituted dry eggs, and thawed frozen egg products at temperatures at or below 45°F (7°C).
Unopened refrigerated liquid egg products can be held for up to 12 weeks, if kept at or below 40°F (4°C). Once opened, use within a few days. To keep track of product age, label cartons with thaw dates. Always rotate stock: first in, first out (FIFO).
Treat opened thawed frozen liquid egg products as you would refrigerated products. Refrain from refreezing unused product, since it is freezing and thawing that causes the most damage to frozen foods, including egg products.

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