The ideal temperature for storing eggs is 4°C (39F) with humidity of 70-80 percent. This way raw eggs can stay fresh for 4 weeks, if their shell isn’t damaged. Eggs should be placed with the wider part facing up. If the egg white’s cone is damaged, there may be a degradation of egg white’s proteins and increased amounts of ammonia in the yolk. Eggs should not be washed after purchase, since that destroys the protective cuticle and rapidly leads to spoilage. Keep in mind that hard-boiled eggs spoil faster than fresh ones, since cooking washes out the protective layer, thus opening pores of the shell for entrance of bacteria. Boiled eggs, put in the fridge, should be used within 5-7 days.
The best practice would be to store eggs in their original package, in the main body of the refrigerator. Refrigerators typically have a separate compartment for eggs placed in the door, but it is not the best place since it does not achieve the required and constant temperature needed for their longer storing. Keeping eggs in their original carton will protect them from breakage, and prevent them from receiving other foods’ odors. Also, you can easily keep track of whether they are expired by obserivng “Best before” date on the package.
Regarding the freezing of eggs, this can be done too, but not with eggs in the shell (as they will burst, in which case you can just throw them). Eggs which the shell removed can be kept in the freezer for up to six months. However, keep in mind that freezing affects the proteins in the yolk, which results in a change in texture and consistency (yolk ceases to be liquid and becomes something like a rubber ball). This can be prevented by adding sugar or salt – mix half a teaspoon of sugar or salt with each whole egg before you put in the freezer. If you dispose yolks and egg whites separately, then, for every two egg yolks, use half a teaspoon of sugar or salt (do not forget to label containers with eggs – those that will be salted are good only for salty food, and sweetened – just for sweets). As for the egg white, it can be frozen without additional stabilizers.
If a raw egg was accidentaly frozen, use it only if the shell is intact. In this case, thawn it in the refrigerator and use it immediately after thorough cooking (or in a form of scrambled eggs). Hard boiled eggs should not be frozen at all.
Egg is best thawed in the refrigerator. If you’re short on time, you may do so at room temperature. Do not forget – once thawed eggs must not be frozen again!