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🧊 Chart 4: How Long Do Eggs Last?
| Storage Method | Shelf Life | Notes |
|---|---|---|
| On the counter (unwashed, fresh from farm) | 2–3 weeks | Not recommended in the U.S. |
| In the fridge (store-bought) | 4–5 weeks past “sell by” | Keep in original carton |
| Hard-boiled (in shell, refrigerated) | 1 week | Don’t freeze! |
| Raw eggs (beaten, refrigerated) | 2–4 days | Great for scrambling |
| Frozen (whites or beaten whole) | Up to 1 year | Don’t freeze in shells |
Test freshness: Place the egg in a bowl of water. Sinks = fresh. Floats = toss it.
🍳 Chart 5: Scrambled Eggs — Texture by Technique
| Technique | Resulting Texture | Tip |
|---|---|---|
| High heat, fast stir | Firm, dry curds | Classic diner-style |
| Medium heat, slow stir | Soft, creamy curds | Use butter, stir gently |
| Low heat, constant stir | Silky, custard-like | Add a splash of milk or cream |
| Add cheese at end | Rich, gooey eggs | Try cream cheese or cheddar |
Chef’s secret: Take eggs off the heat just before they’re fully cooked — they finish on the plate!
🥚 Final Thoughts
Want a printable version of these charts for your fridge or kitchen wall? I can whip one up for you — just say the word!
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