Cracked eggs should be handled with caution and stored properly to ensure food safety. Once eggs are cracked open, the risk of bacterial contamination increases, so it's essential to handle them carefully and follow guidelines for safe storage. Here are some general guidelines:
Fresh Cracked Eggs: If you crack the eggs and separate the yolks from the whites, they should be used immediately or stored separately in airtight containers in the refrigerator. Yolks can be refrigerated for up to 2 days, and egg whites can be refrigerated for about 4 days.
Whole Cracked Eggs: If you crack the eggs and keep them whole (both yolk and white together), they should be used immediately. It's not recommended to store whole cracked eggs as bacteria can easily enter through the cracked shell.
Remember to store the eggs in a refrigerator set to 40°F (4°C) or below and place them on a shelf rather than in the refrigerator door where the temperature can fluctuate more significantly.
It's important to note that the guidelines above are conservative estimates for safety. Always use your best judgment and be cautious when consuming cracked eggs, as they can spoil faster than intact eggs and may pose a higher risk of foodborne illness.
If you are unsure about the safety of cracked eggs or have any doubts, it's better to discard them and use fresh, intact eggs instead. Safety should always be the top priority when dealing with food items.