Eggs, Egg Dishes, Milk Products (2227)

Dishes made of egg and milk products are easily contaminated by bacteria. Cream- or custard-filled pastries, cakes or puddings are especially dangerous in hot weather. If cooled quickly and refrigerated within two hours of preparation, however, these foods will stay good in a refrigerator for five to six days.

Store fresh eggs in the shell in the store carton or in a dry, covered container and put eggs small end down. You can store eggs in the refrigerator up to 2 weeks. Cover egg yolks with a film of water if unbroken and keep in a tightly covered container for one to two days. Egg whites will keep several weeks in a tightly covered container and are good for baking.

Leave boiled eggs in the shell uncovered. They store well for up to seven days in the refrigerator. But don't eat hard-cooked eggs that have been at room temperature for more than 2 hours. Store peeled cooked eggs, covered, up to five days in the refrigerator. Plan to make deviled eggs or egg salads the day of serving. Refrigerate immediately after you prepare them and refrigerate until serving.

Store milk, sweet cream and flavored milk drinks in original containers. Unopened cartons will keep up to 30 days and opened cartons up to one week. The code date will help determine the storage life of the product at the time of purchase. Refrigerate milk as soon as possible after purchase to maintain its keeping qualities. Store at 32 to 40 degrees F.

The refrigerator storage life of sour cream, butter and cultured milk is one to six weeks. Refrigerate immediately in original containers and keep the container closed.

Natural and processed cheese will keep in the refrigerator for one month. If mold forms, throw processed cheese away. If natural cheese forms mold cut it off ½ inch below the mold. Store cheese in the original package and also wrap tightly with one or two pieces of aluminum foil or plastic wrap, or use plastic bags. Keep tightly closed to avoid drying.

Store soft cheese, such as cottage cheese, tightly covered for two to three weeks in the refrigerator. Smooth the surface of cottage cheese after spooning some out. This will prolong the shelf life of the product. Cheese spreads will keep up to one month in the refrigerator.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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