Menu
Search
Menu
Close

We make mistakes so you don’t have to.

Get unlimited access to ALL our foolproof recipes, unbiased equipment reviews and ingredient ratings. Guaranteed to work for you.

Try CooksIllustrated.com Free for 14 Days

Email is required
How we use your email address

Keeping Butter and Eggs Fresher Longer

By Cook's Illustrated Published March 2009

There are many misconceptions about the shelf lives of butter and eggs. Here are tips to make them last longer.

Butter

Butter can pick up off-flavors and turn rancid if kept in the refrigerator longer than a month. If you don't use a lot, store butter in the freezer for up to 4 months in a zipper-lock bag and thaw sticks as needed.

Eggs

Legally, eggs may already be up to two months old by the end of the "sell by" date, so it's best to check for freshness yourself. If an egg has an unpleasant odor, discard it. Store eggs in the refrigerator for 3 to 5 weeks.

Freezing excess butter will allow you to keep it fresher longer.

Use your own judgment to assess freshness of eggs.