Raw eggs, when removed from their shell and refrigerated properly, can last for a short period. However, it's essential to handle and store them carefully to prevent foodborne illnesses. Here are some guidelines:
Egg Whites: Raw egg whites can last in the refrigerator for about 2 to 4 days. Store them in a clean, airtight container.
Egg Yolks: Raw egg yolks have a shorter shelf life and can last in the refrigerator for about 1 to 2 days. Store them in a clean, airtight container and consider covering them with water to help prevent drying out.
Whole Eggs (Mixed): If you've already mixed the egg whites and yolks together, the shelf life decreases to about 1 to 2 days in the refrigerator.
It's important to note that the times mentioned above are general guidelines and may vary depending on the freshness of the eggs when you started, how well they were handled, and the temperature of your refrigerator. Always use your senses to check for signs of spoilage before using any raw egg product. If you notice any off odors, unusual texture, or discoloration, it's best to discard the eggs.
To extend the shelf life of raw eggs, you can freeze them. Separate the egg whites and yolks and store them in freezer-safe containers. Frozen egg whites can last for up to 12 months, while frozen egg yolks can last for about 4 months. It's a good idea to label the containers with the date to keep track of their storage time.
Lastly, remember to practice good hygiene when handling raw eggs. Wash your hands and any utensils that come into contact with the eggs to reduce the risk of cross-contamination and foodborne illnesses.