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Oct 5, 2008 08:35 AM

Eggs- On the counter or in the fridge?

Do you keep your eggs in the fridge or on the counter? And how long do they last? I only cook for myself and when I buy a dozen I seem to have them forever, and then I'm usually afraid to use them for fear of them being bad! What do you pro's do?

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  1. If the eggs are fresh to begin with, they'll keep for a long time (more than a month) in the fridge.

    1. you'll know a bad egg when it's bad!!

      if you really have too many left over, make a quiche and freeze it.

      1. I put them in the fridge and they do last forever. I will typically use them up to 3-4 weeks after the date listed on the container and I can't say I've ever had a bad egg. I don't keep them on the counter because like you, I live alone and they'd all go bad before I'd be able to use them.

        1. I would leave in the fridge. Leave on counter only for baking. Overnights ok - to bake the next day- but you are lessening your shelf life if you do it for awhile. Longer in TDZ - more risks you are taking. When you bake the egg is cooked thouroughly. In culinary school all the eggs in pastry sat out in the middle of the room, I think we got 4 days of eggs at a time ( class cycle 4 day)
          Eggs have a long shelf life - and an old egg lets you know - the yolk will pop or be flat. The egg will have sound when you shake it ( egg shell is permeable, allowing air in over time,) - and in the ultimate bad egg - it stinks.

          1. Like several others here, I live by myself, so eggs last a LONG time. I keep them in the fridge and they easily last a couple of months.

            In all my years, I have had exactly ONE bad egg. It smelled nasty upon cracking it. If making a recipe that calls for more than one egg, I always crack the egg in a separate container before adding it to the recipe, just in case it is bad. I'd rather lose one egg or have an extra dish to wash than to have to through out some dough or batter because I added a bad egg to an already prepared batch of dough.