Eggs should be stored with their pointed ends down and should not be washed until just before use, because they have a protective coating that inhibits bacteria.
Fresh eggs will keep for several months in refrigeration.
Leftover separated egg whites and yolks can be stored in the refrigerator in airtight containers for a few days.
Egg foams, such as for meringue pie, benefit from the use of aged egg whites. To age egg whites, store them in a vented (not airtight) container in the refrigerator for a few days before use.
To freeze eggs for long-term storage, mix the yolks and whites together lightly (do not beat) and freeze them in an airtight container. For convenient use later, crack individual eggs in a lightly greased bowl and freeze; then pop them into baggies once they’re frozen. Thaw them in the refrigerator before use.
Eggshells are porous, so they take on odors. You may not want to store them next to stinky cheese. You can use this tendency to your advantage, however, by intentionally permeating the shells with an aromatic vanilla bean or one pricey truffle.
Bring eggs to room temperature before use unless your recipe specifically says not to do so.
Fresher eggs usually taste better and are ideal if they will be cooked gently. If you need hard-boiled eggs, as for deviled eggs, older ones will be much easier to peel.
Find many more egg tips and egg recipes in our June/July issue.