Eggs are an essential part of our daily diet, whether in breakfast omelets or in baking cakes; many recipes feel incomplete without them. But a common question arises: should eggs be stored in the fridge or kept at room temperature?
According to research, eggs kept in the fridge stay fresh longer, with thicker yolks and firmer egg white. In contrast, eggs stored at room temperature lose their quality faster, and the risk of bacteria, such as Salmonella, increases. One study found that eggs kept at 25°C caused illness in mice, whereas eggs stored at 5°C remained safe.
The United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA) recommend storing eggs at 4°C (40°F) or lower to reduce the risk of foodborne illnesses.
Tips for Storing Eggs Safely:
Always keep eggs in their original carton to prevent them from absorbing odors from other foods and to keep the expiration date visible.
Store eggs in the main compartment of the fridge, not in the door, because the temperature in the door fluctuates frequently.
Keep the fridge temperature at or below 40°F (4°C).
Do not wash eggs before storing them, as this removes their natural protective layer.
Use older eggs first, and if eggs have been kept at room temperature, refrigerate them as soon as possible.
Eggs taken out of the fridge should not stay out for more than two hours; in hot weather, no longer than one hour.
For long-term storage, eggs can be frozen—but not in their shells, as the liquid inside can expand and crack the shell.
Bring eggs to room temperature only shortly before baking or cooking.
Discard eggs immediately if they smell bad or if the yolk or white appears discolored.
Experts agree that storing eggs in the fridge is the safest and most effective method, as it preserves freshness, taste, and nutritional value.
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