How to store fresh farm eggs so they last
Farm-fresh eggs keep for weeks when you store them right. Here’s how we keep ours at their best — from the carton to the fridge to the frying pan.
Contents
Fresh eggs are one of life’s small luxuries — but only if you look after them. A carton of Casaccio eggs leaves our Werribee grading floor at its peak, and with a little care it’ll stay that way for weeks. Here’s everything we tell customers at the farm shop.
Keep them in the carton
The carton isn’t just packaging. It shields eggs from absorbing strong fridge odours through their porous shells, and it stops moisture loss. Leave your eggs where they belong — in the carton they came in — rather than in the fridge door tray.
The fridge door is the worst spot
It’s convenient, but the door is the warmest, most temperature-swingy part of the fridge. Every time you open it, the eggs get a little warmth. Store your carton on a middle shelf towards the back, where the temperature holds steady around 4°C.
Pointy end down
Store eggs with the narrow end facing down. This keeps the yolk centred and the air cell — at the rounded end — stable at the top. It’s a small habit that keeps eggs fresher and looking better when you crack them.
How to tell if an egg is still good
Farm eggs last well beyond what most people expect, but if you’re ever unsure, use the float test:
- Fill a bowl with cold water.
- Gently lower the egg in.
- A fresh egg sinks and lies flat on its side. As an egg ages, the air cell grows and it begins to stand upright.
- If it floats to the top, it’s past its best — compost it.
Should you wash them?
Not before storing. Eggs have a natural protective coating called the bloom that helps keep bacteria out. Washing strips it away. If a shell needs a wipe, do it just before you cook — never before it goes in the fridge.
Cooking from cold
For most cooking, straight-from-the-fridge is fine. If you’re baking and a recipe calls for room-temperature eggs, sit them on the bench for about 20 minutes, or pop them in a bowl of warm water for five. You’ll get better volume in cakes and smoother emulsions in custards.
Store them well and good eggs stay good. Next time you’re in Werribee, come and grab a carton — or ask us about home delivery across Melbourne.