Instructions: Fresh, uncooked eggs are highest in flavor and quality if used within a week.

They can, however, be refrigerated for 4 to 5 weeks (providing the shells are intact) beyond the date on the carton.

Tightly covered egg whites can be refrigerated for up to 4 days, frozen for up to 6 months.

For egg yolks, fill a small container with cold water then slide unbroken egg yolks into the water. Seal the container airtight and refrigerate for up to 2 days. Freezing leftover egg yolks requires a little special treatment because yolks become so gelatinous when frozen.

To inhibit gelation, add 1/8 teaspoon salt or 1 1/2 teaspoon sugar or corn syrup to each 1/4 cup of yolks (4 yolks) and beat to combine. Label the container as to what you used so youll know what type of dish to add them to, and freeze for up to 3 months.

Refrigerate eggs the minute you get them home. When left at room temperature they lose more quality in a day than in a week in the refrigerator. Storing them in the carton they came in helps keep the eggs from losing moisture and absorbing odors. To test an egg for freshness, place it in a bowl of salted, cool water. If it sinks its fresh. If it floats, throw it out.

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