What's the best way to store eggs? The best way to keep eggs is to store them in their original carton in the refrigerator as soon as possible after purchase. Cartons reduce water loss and protect flavours from other foods being absorbed into the eggs.
The main thing with eggs, is that you want them to remain at a constant temperature, otherwise they can become unsafe for consumption. Fluctuations in temperature can cause salmonella in eggs, so the best place to store eggs is the fridge. And in the main bit of the fridge, and not the door.
If that's the case, then why are eggs not stored in fridges at the supermarket? Well, there's a simple explanation for that. It's apparently because store temperatures are kept below 20ºC, so refrigeration is unnecessary. 'This also prevents significant temperature fluctuations.
According to the USDA, refrigerated eggs should not be left out for more than two hours. “Eggs are stored cold right after the hen lays the eggs. Once a cold egg is left out at room temperature it can sweat, which facilitates the movement of bacteria into the egg and can increase the growth of bacteria,” Amidor says.
Store whole eggs in a cool dry place, ideally in the fridge, until you use them. Storing eggs at a constant cool temperature will help to keep them safe. Do not use eggs after their 'best before' date. Make sure you rotate stock and use the oldest eggs first.
In Europe, farms vaccinate chickens against salmonella. That means the cuticle is still intact when eggs are sold. Refrigerating eggs with the cuticle intact could actually cause mildew to grow. Which could cause… you guessed it salmonella contamination.
Refrigerator Storage: Refrigerate eggs at 40°F or less. Store them in their original carton on an inside shelf and away from pungent foods. The temperature on an inside shelf remains more constant than one on the door, which is opened and closed frequently.
Europeans take a different approach. In the United Kingdom, for example, producers instead vaccinate laying hens to prevent the transmission of salmonella. They then rely on a thin, naturally occurring coating called the cuticle, to prevent any contamination from the outside of the shell penetrating to the egg.
Unwashed fresh eggs can be kept at room temperature for up to a month before being refrigerated. An egg can be kept at room temperature for up to a month on the counter or in the pantry. They may be safe to eat after this, but you may want to do a freshness test to be sure.
Most people will still put them in the fridge at home, but because in Germany and most of Europe eggs are not washed and sterilized, unlike in the US and Canada, whereby the protective layer on the outside can be damaged, eggs don't HAVE to be refrigerated so the store sells them on the shelf.
Though a few other countries around the world (namely Canada, Japan, and the Netherlands) do follow the American approach to egg safety, many skip the commercial cleaning and refrigeration process completely.
Have you ever seen eggs being sold on a grocery store shelf, instead of in a refrigerated unit? If you've been to a country other than the USA, you might have! Most countries do not store their eggs in refrigerators. Instead, they leave them out at room temperature.
Eggs in the US need to be refrigerated to slow the growth of any potential salmonella bacteria. Eggs in some other countries are less likely to have salmonella and don't need refrigeration. You can always refrigerate eggs to extend their shelf life, but make sure to store them correctly.
Eggs should not be stored on the refrigerator door, but in the main body of the refrigerator to ensure that they keep a consistent and cool temperature. Leftover raw egg whites and yolks should be put in airtight containers and stored in the refrigerator immediately.
"Farm fresh eggs with the cuticle or bloom still intact can last several days at room temperature," says Shaw. That said, Salmonella can still be present in eggs that still have the bloom attached. Therefore, for the safest results, Shaw does recommend refrigerating freshly-harvested eggs.
In Europe, it is unlawful to wash eggs because this process is believed to damage an outside layer of the egg shell known as the cuticle, making it easier for bacteria to penetrate the inside of an egg.
Without the cuticle, eggs must be refrigerated to combat bacterial infection from inside. In Europe, it's illegal to wash eggs and instead, farms vaccinate chickens against salmonella. With the cuticle intact, refrigeration could cause mildew growth and contamination.
Store promptly in a clean refrigerator at a temperature of 40° F or below. Use a refrigerator thermometer to check. Store eggs in their original carton and use them within 3 weeks for best quality. Use or eat hard-cooked eggs (in the shell or peeled) within 1 week after cooking.
Sudden changes in temperature, especially cold to heat, are not good for the conservation of the egg. It is the reason why eggs are not refrigerated during distribution or at the point of purchase. We must also avoid them at home, taking the refrigerator only eggs you need.
A general rule, unwashed eggs will last around two weeks unrefrigerated and about three months or more in your refrigerator. If you're experiencing an egg boom, it's smart to refrigerate any unwashed fresh eggs you aren't planning to eat immediately.
There's no reason to refrigerate them – if bacteria are less capable of getting inside the eggs, they'll do just fine at room temperature. And the EU doesn't recommend refrigeration, as that can cause the condensation mentioned above. Instead, eggs are kept cool but not cold.
In Europe and other parts of the world, another technique called ultra-heat-treated pasteurization, or UHT, is used. Milk is exposed to higher temperatures of 284°F for three seconds, decimating virtually all the bacteria and making it shelf-stable for about six months if left unopened.
Dirty shells contaminate clean cooking areas, kitchen utensils, food, or hands. Eggs have small pores which harmful bacteria can enter. Even shells that appear clean can carry germs. Even so, eggs do not need to be washed.
To conduct a float test, fill a bowl or cup with water (it should be big enough to fully submerge your egg). Gently place your egg inside and see if it sinks or floats. If it floats, it's old and you may want to toss it.