Is it safe to store batter/dough that contains eggs?
I sometimes like to make a large batch of pancake butter or cornbread dough, and fry/bake it whenever I want some freshly made pancakes or cornbread. Both these liquids contain eggs. Is is safe to store them in the fridge, so long as they eventually get cooked? Nothing is being consumed raw here.
If so, how long can I reasonably store the batter/dough before things get iffy? I'm wondering about salmonella in particular.
Best Answer
Of course you can store them in the fridge. When things start to smell bad, you should toss it. From what I remember off hand, every pancake or cornbread batter recipe I've read says about a week is safe.
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Quick Answer about "Is it safe to store batter/dough that contains eggs?"
Keep raw foods, such as flour and eggs, separate from ready-to-eatCan you refrigerate batter with egg?
A regular pancake batter made using flour, milk, and eggs is okay when stored for between 2 to 5 days in the fridge.How long does batter with egg last?
Standard pancake batter (made from flour, milk and eggs) should last for between two to four days when stored in the refrigerator, depending on the expiry date listed on your milk and eggs.Can you store pancake batter with eggs?
Yes, you can easily store pancake batter in the refrigerator overnight, but for no longer than a couple of days. Standard pancake mix will last for up to 4 days in the fridge using fresh eggs and milk.Can I keep egg batter overnight?
Serve eggs and food prepared using eggs immediately after cooking, or refrigerate and use within three to four days. For entertaining, serve all egg dishes within two hours. Cold egg dishes and beverages should be kept on ice. If a recipe calls for eggs at room temperature, immerse them in warm water for a few minutes.This is How Eggs Affect Bread Dough | How to Use Eggs in Breadmaking
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Answer 2
Personally I've kept pancake batter in the fridge for 3-4 days, because I only make 1-2 pancakes at a time for myself in the morning before classes. I've never had a problem with it, other than a loss of rise. If you are worried about salmonella, I would say just make sure the pancakes are cooked all the way through. http://www.webmd.com/food-recipes/food-poisoning/news/20080611/salmonella-frequently-asked-questions
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