According to the USDA, eggs can be kept refrigerated for 3 to 5 weeks from when you buy them. The longer you keep them, however, they will become less fresh and suffer a loss of quality, though they’ll still be fine to eat. Over time, the yolk absorbs water from the white and when the egg is broken, the yolk appears flatter and more fragile. While the egg shell acts like a sterile seal, preventing the contents from becoming contaminated, it’s porous. This means moisture and carbon dioxide in the white evaporates out through the pores, allowing air to penetrate into the shell. This makes the egg white thinner, causes it to lose some of its thickening and leavening powers. To keep them fresh, store eggs in the original egg box, and keep them at the back of the fridge on the middle shelf.
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