Fresh eggs can keep in the refrigerator for several weeks. Even though your refrigerator may have those little depressions for storing eggs, it's best to keep them in their original carton. Eggshells are porous and refrigerator odors can change the flavor of the egg. The carton adds an extra layer of protection. To check whether an egg is fresh enough to use, put it in a deep container of cold water. If it floats to the top, throw it out. When you break open a fresh egg and put it in a pan or bowl, the yolk will stand up from the white. The yolks from older eggs will flatten out and break easily. If a recipe just calls for part of an egg, you can store the rest for later use. Covered whites will keep for a week in the refrigerator. Yolks can be kept for three days, although you should cover them with water to prevent them from drying out. Don't freeze whole eggs. Egg whites can be put into individual ice cube trays, covered, and frozen. When they're solid, pop them out into a plastic bag to use in meringues (mer-ANGS) or angel food cakes. Sprinkle yolks with salt or sugar before freezing to prevent coagulation.