Nine Ways to Extend the Shelf Life of Eggs

The most common and effective way to preserve eggs is refrigeration. Store them in their original carton on a shelf inside the fridge, which helps maintain a consistent temperature.

Before preserving eggs, make sure they're fresh with a float test: place an egg in a bowl of water. If it sinks, it's fresh; if it stands on one end, it's a bit older but still good; if it floats, it's likely too old and should be discarded.

A thin coat of mineral oil seals the pores in the eggshell, helping to keep bacteria out and moisture in, which can extend shelf life.

If refrigeration isn't an option, store eggs somewhere cool and dark, away from direct sunlight and temperature swings, like a cellar or basement with a relatively stable temperature.

Hard-boil and peel the eggs, then place them in a jar with a vinegar, salt, and spice pickling solution. Pickled eggs keep in the refrigerator for several weeks.

Eggs can't be frozen in their shells, but beaten eggs or egg whites freeze well in ice cube trays. Once frozen, transfer the cubes to a sealed container and thaw in the refrigerator when needed.

Whip eggs, then dehydrate them into egg flakes or powder, which can be rehydrated later for cooking and baking.

Submerging eggs in a solution of water and food-grade pickling lime is another traditional method for extending their storage life.

Always use the oldest eggs first, and handle eggs with clean hands, avoiding washing them until just before use, since the eggshell's natural coating helps keep bacteria out. These methods vary in effectiveness, so use good judgment and proper hygiene when storing and handling eggs.