I love using Egg Beaters but I want to start using more natural eggs. One of the things I love about Egg Beaters is that I can just pour the eggs from the spout, directly into my pan. Call me crazy, but I find that to be incredibly convenient for the way I cook.

So of course I can simulate this on my own by only cracking eggs once a week and putting them in a container in the fridge. But is it safe? Is there a particular container I should use? I was thinking of re-purposing something like an aluminum water bottle and just store all my eggs for the week inside that. Is that a safe practice?

  • 1
    Egg Beaters are not just "eggs we cracked and put in a carton." In addition to the cholesterol-free bit, they're also pasteurized for safety. It's unlikely that you'll have a home pasteurization setup, right? Apr 2, 2016 at 12:24

1 Answer 1


Fine, you're crazy. There's no time savings in shelling a lot of eggs at once .vs. shelling them as you need them, and there is a HUGE loss of storage life.

Once removed from the shell, 2-4 days is the official word, so a week - no.



The first site suggests the possibility that you might beat them and freeze them, but then fails to give a storage time for that particular option. The second site suggests that up to a year is acceptable, and further suggests adding salt or sugar to improve the texture of egg yolks that have been frozen. I have no practical experience with freezing eggs myself, they last quite long enough in the shell in my refrigerator for my purposes.

  • And mine are kept on the counter within reach when I am making breakfast whether cracked right into the pan for fried or beaten a little for scrambles.
    – Escoce
    Apr 2, 2016 at 3:03
  • @Escoce Depending on where you are, leaving them on the counter may be advisable or not; see cooking.stackexchange.com/questions/1672/…
    – logophobe
    Apr 3, 2016 at 4:29
  • @logophobe yeah I live in the USA.
    – Escoce
    Apr 3, 2016 at 14:41

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