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.
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.
The eggs stored in cold temperature tend to undergo condensation when they are taken out to room temperature. This promotes the growth of bacteria over the egg shell, thereby contaminating the egg and making it harmful for human consumption.
Storing eggs at room temperature isn't advised in the United States because of Salmonella and other pathogens. When we asked Clark whether it's safe to keep store-bought eggs at room temperature in the U.S., her answer was a clear "no."
In Europe it's a health risk to store eggs in the fridge. In Australia, it's a health risk to store them out of the fridge. Who is right? The answer is all about Salmonella, the general name for about 2,000 types of bacteria that lead to food poisoning.
The delay in the growth of Salmonella in eggs has been found to be temperature dependent. For eggs held at room temperature, growth may be inhibited for 2 to 3 weeks. Conversely, for eggs stored at 37°C, growth may occur in a few days.
In Australia, most egg producers recommend storing eggs below 15C. This makes the fridge the best place for them. The Australian Eggs organisation also recommends a “climate-controlled refrigerated environment” for storing eggs.
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.
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. This might seem like a food safety hazard, but both methods are safe.
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.
British authorities actually discourage refrigerating eggs on the theory that chilling and then warming could create condensation, which would allow salmonella to penetrate the shell.
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.
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.
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.
You need to take the same precautions that you would for chicken, meat, seafood and dairy products. Eggs must be kept clean, intact and fresh; stored at cool temperatures; and cooked well.
Husbandry and hygiene practices in Europe
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.
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. If not washed, they can keep without spoiling for weeks without refrigeration.
Compared to other countries, eggs in Japan are considered to be much less contaminated by salmonella, one of the causes of food poisoning, and therefore raw eggs can be eaten without worry. The most popular way to eat raw eggs is “Tamagokakegohan” (TKG).
Egg washing is not required in Australia, but sale of dirty eggs is prohibited by Food Standards Australia New Zealand (FSANZ). Storing washed eggs below 7°C can help reduce the ability of Salmonella to grow.
Yes, unwashed freshly-laid eggs from backyard chickens or a local farm can safely be stored at room temperature for several days or even a couple of weeks.
The practice of storing eggs in lime water goes back centuries, and it's still one of the best ways to preserve eggs without refrigeration. Anyone who has kept chickens knows that egg production doesn't always line up with demand.
If the eggs sink to the bottom and lay flat on their side, they're still fresh. However, if they sink, but stand on one end at the bottom of the glass or bowl, they're not as fresh but still edible. Of course, if any eggs float to the top, they shouldn't be eaten.
As long are they are kept refrigerated at 45 °F or lower, fresh shell eggs are safe to be consumed four to five weeks beyond the carton's Julian date (the date eggs were packed).
Float test
If it sinks or stays at the bottom, it is still fresh. An older egg will either stand on its end or float. The float test works because air builds up inside the egg as it ages, increasing its buoyancy.