Storing Eggs

Eggs should be stored in a very cool place or in the refrigerator, ideally with the pointed end down so the yolk is well centered within the egg. To minimize dehydration, cover them or leave them in their carton. Storage time depends on the freshness of the eggs when bought, but three weeks is a normal maximum. Out of the shell, eggs must be refrigerated and kept covered. Egg yolks dry out rapidly, so moisten them with a tablespoon or two of water, and cover them very tightly. Egg yolks can quickly develop bacteria out of the shell even when refrigerated. Dishes or sauces containing raw egg yolks, such as mayonnaise, should not be kept more than two days. Whole eggs out of the shell should be used within two days; whites will keep well for up to two weeks.