Egg Storage Question

[smaller]

To save room in the fridge, I recently separated 6 doz. egg whites into a water jug type container with a lid. I also thought this would save some time in the morning and allow also allow me to drink a cup or two conveniently throughout the night.

I can't find an affordable egg white product that's why I thought of this

I measured 6 egg whites/250 ml.

My question: is there any chance storing eggs like this can give me food poisoning? The contents will be used in 5-6 days plus I dropped the temp. of the fridge.

 

[jenscats5]

The storage of the egg isn't what causes the salmonella. It's on the shell...

Provided you keep it cold, you shouldn't have a problem....

 

[vixenbabe]

Pickle 'dem bad boys too! I think if ya pickle eggs they last longer too? AAnyone ever hear that b-4?

 

[smaller]

The storage of the egg isn't what causes the salmonella. It's on the shell...

Provided you keep it cold, you shouldn't have a problem....

Thanks. That's good to hear

 

[ChefWide]

Find a friend in the restaurant business, or maybe even go to a costco, they MIGHT have frozen eggwhites by the quart. Looks like a milk carton.

Any person in the world can order wholesale from restaurant suppliers: just tell then you run a small catering company and that you will pay cash and come pick up the goods. If you own a decent freezer, this can mean thousands of dollars a year in savings.

 

[Griz1]

Just a note:

As for the storage of eggs themselves. There's little reason to be totally anal about keeping them in the fridge. They keep fine for several days at room temp.

 

[smaller]

Thanks for the tips. I'll look into the restaurant supplier, I never thought of that - karma for you~!

I noticed some grocery stores store eggs out of coolers...I was wondering about that

 

[wtlftr]

Think of the temp.