Keep your eggs nice and fresh in the fridge, in the box, to keep them away from strong smells.
Remove eggs from the fridge about 30 minutes before cooking – this allows them to come to room temperature.
Left over egg whites can be stored in a small box in the fridge for upto 1 week or frozen in plastic bags for 3 months – remember to note the quantity and date on the bag.
Left over egg yolks keep in the fridge for 2 days, make sure they’re closely covered. They don’t freeze so well though. Instead add them to mashed potato; use them to glaze pastry; or use them to bind together stuffings, meatball or burger mixtures.
If you have any questions do not hesitate to contact us
Egg Farmers of Canada operates an on-farm food safety programme based on HACCP principles. HACCP, or Hazard Analysis Critical Control Point, is an internationally accepted method for determining risks within a production or processing facility and adopting ways to reduce those risks. Our on-farm program, known as Start Clean-Stay CleanTM has been technically reviewed by the Canadian Food Inspection Agency and in 2011, after CFIA determines its requirements for third-party auditing, we expect the program to be officially recognized by the Agency.