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Eggs and dairy

Eggs: what they are, how to pick and store them

Our recipes mean large eggs, about 50 g each out of the shell, unless they say otherwise. Eggs bind, lift and enrich batters, and set custards and sauces.

How to pick them

Buy them from the refrigerated case, open the carton and pass on any cracked or dirty eggs.

How to store them

Keep them in their carton in the main part of the fridge, not the door, where the temperature swings.

How long they keep (FoodSafety.gov cold storage chart)
FoodFridge (40°F)Freezer (0°F)
Raw eggs in the shell3 to 5 weeksDon't freeze in the shell: beat the yolks and whites together, then freeze
Raw yolks or whites2 to 4 days12 months
Hard-cooked eggs1 weekDoesn't freeze well

Have some left over? Recipes that use up egg yolks.

Out of eggs? What to use instead

  • Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
  • Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
  • Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.
  • Mashed ripe banana: ¼ cup for each egg. Moist and dense, browns faster, and tastes of banana.

All 5 swaps for eggs, with what changes

Recipes with eggs (101)

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More eggs and dairy

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Pick and store tips are in our own words. Storage times and safe temperatures are only shown where a U.S. government source gives them, named on each line; for anything not listed here, see USDA's FoodKeeper app.