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Eggs (Raw, In the Shell)

Three to five weeks in the refrigerator or one year in the freezer. Yes, you can freeze raw eggs! Simply crack them into an airtight container (or freezer bag) and add a half teaspoon of salt for every one cup of raw egg. For desserts, use one tablespoon of sugar per cup of raw egg. For regular use, eggs are best stored in their original cartons in the main body of the refrigerator, which is usually colder than the egg rack on your refrigerator door.

(Photo: George Coppock/Photolibrary/Getty Images)
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