Storage

Proper storage and handling is critical for all egg products to prevent bacterial contamination.

Frozen egg products have a long shelf life when kept at less than 10°F (-12°C). They should be thawed under refrigeration or under cold running water in unopened containers.

Refrigerated liquid products can be kept at recommended temperatures, unopened, for 2 to 6 days, depending on the microbial quality of the product. Refrigerated liquid egg products with extended shelf life should be stored according to the processor's recommendations.

Egg white solids, as long as they are kept dry, are stable during storage even at room temperature. Spray dried egg white with glucose removed has an almost infinite shelf life.

Dried whole egg and yolk solids should be kept cool, less than 50°F (10°C), to maintain quality. Once containers of egg solids have been opened, they should be resealed tightly to prevent contamination and absorption of moisture. If dried eggs are combined with dry ingredients and held for storage, they should be sealed tightly in a closed container and stored in the refrigerator at 32° to 50°F (0° to 10°C). Reconstituted eggs should be used immediately.

Plain un-stabilised whole egg solids have a shelf life of about one-month at room temperature and about a year at refrigerated temperatures. If stabilised, the shelf life increases to one year at room temperature.

Un-stabilised egg yolk solids have a shelf life of up to one year at room temperature and more than a year at refrigerated temperatures. Stabilised egg yolk solids have a shelf life of about eight months at room temperature and over a year at refrigerated temperatures.