FAQs

Store shell eggs in a refrigerator on an inside shelf in their original carton, because eggs can absorb refrigerator odors.

Egg products should be stored according to manufacturers’ instructions, which will vary by product type and format. All egg products should be used well within expiration dates.

Dried eggs should be kept cool at less than 50°F (10°C) to maintain quality.

Frozen products should be stored at or below 0°F (-17°C) and show no signs of having been thawed.

Refrigerated egg products should be kept at or below 40°F (4°C).

Fresh shell eggs can be kept refrigerated in their carton for up to 12 weeks beyond the pack date. Quality losses should be insignificant if the eggs are refrigerated as soon as possible after purchase from a refrigerated case. Hard-cooked eggs can be kept in the refrigerator for up to one week.

The risk of food poisoning from eggs is highest with raw and lightly-cooked dishes. It’s best not to serve raw or lightly-cooked dishes made with eggs.

Eggs are an all-natural, high-quality protein powerhouse. One large egg is a good or excellent source of 8 essential nutrients, high-quality protein and antioxidants, all for 70 calories.

No. Shell color is determined by the breed of hen and is not related to quality, nutrients, flavor or cooking characteristics. Download PDF

Refrigeration maintains overall egg quality and functionality. It also extends the shelf life of eggs. Refrigerated eggs retain moisture longer, which ensures their safety because fewer microbial issues arise. Download PDF

Eggs supply foods with more than 20 functional properties, including aeration, binding, coagulation, emulsification, foaming and whipping to name just a few. Not only do they have all this functionality, egg ingredients perform these functions under rigorous processing conditions in modern food manufacturing. Download PDF