For more information on egg safety, see Eggs.
|
Product |
Refrigerator |
Freezer |
|---|---|---|
|
Raw eggs in shell |
3 to 5 weeks |
Do not freeze. Instead, beat yolks and whites together; then freeze. |
|
Raw egg whites |
2 to 4 days |
12 months |
|
Raw egg yolks |
2 to 4 days |
Yolks do not freeze well. |
|
Raw egg accidentally frozen in shell |
Use immediately after thawing. |
Keep frozen; then |
|
Hard-cooked eggs |
1 week |
Do not freeze. |
|
Egg substitutes, liquid |
10 days |
12 months |
|
Egg substitutes, liquid |
3 days |
Do not freeze. |
|
Egg substitutes, frozen |
After thawing, 7 days or refer to “Use-By” date. |
12 months |
|
Egg substitutes, frozen |
After thawing, 3 days or refer to “Use-By” date. |
Do not freeze. |
|
Casseroles with eggs |
3 to 4 days |
After baking, 2 to 3 months. |
|
Eggnog |
3 to 5 days |
6 months |
|
Eggnog |
2 to 4 days |
Do not freeze. |
|
Pies |
3 to 4 days |
After baking, 1 to 2 months. |
|
Pies |
3 to 4 days |
Do not freeze. |
|
Quiche with filling |
3 to 4 days |
After baking, 1 to 2 months. |
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