Yes, you generally should refrigerate eggs to keep them fresh and safe, especially in places like Australia where they aren't washed commercially, but in the US where they are washed (removing protective bloom), refrigeration is essential to prevent bacteria like Salmonella from growing. Keeping them in the fridge slows bacterial growth, maintains quality, and prevents moisture loss, though storing them in their carton on a middle shelf (not the door) is best for consistent cold, as temperature changes can cause condensation, which aids bacterial spread.
Refrigerated eggs should not be left out more than 2 hours. Any bacteria in or on an egg can multiply quickly at room temperature, and a cold egg left out at room temperature can sweat, increasing the potential movement and growth of bacteria.
Summary: Europeans generally don't refrigerate eggs because flock-level Salmonella control, fewer disruptive washing practices, and regulatory choices preserve the egg's natural defenses and allow safe ambient storage.
Farm fresh eggs still have a natural protective coating and don't need to be refrigerated. In the US store bought eggs are washed, removing the coating, so they need to be refrigerated.
Experts believe that eggs are best stored at room temperature. Storing eggs in too cold a temperature ,Ie in the refrigerator can make them inedible. Keeping eggs in the fridge cause the growth of bacteria on the shelves and this turn and enter the insides of the eggs, in turn making them inedible......
Eggs may be refrigerated three to five weeks from the day they are placed in the refrigerator. The "Sell-By" date will usually expire during that length of time, but the eggs will be perfectly safe to use. Always purchase eggs before the "Sell-By" or Exp (expiration) date on the carton.
The decision to refrigerate eggs or leave them on the counter should be made based on if you've washed your farm fresh eggs or not. Unwashed eggs have a protective layer called a cuticle and can be stored on the counter.
Unrefrigerated eggs are good for only about 21 days.
Most people infected with Salmonella develop diarrhea, fever, abdominal cramps, and vomiting 12 to 72 hours after infection. Symptoms usually last 4 to 7 days and most people get better without treatment. However, in some people, the diarrhea may be so severe that they need to be hospitalized.
Countries That Commonly Don't Refrigerate Eggs
In various parts of the world, particularly within European countries and Japan, eggs are often left unrefrigerated due to their unwashed state, which preserves the natural protective coating or cuticle.
The answer has to do with bacteria: Salmonella. In the United States, it's more than a food safety recommendation that eggs be refrigerated – it's the law. The U.S. Department of Agriculture (USDA) determined that the best way to fight Salmonella contamination is by sanitizing the eggs before they reach the consumer.
British and European farms vaccinate hens against Salmonella and leave that natural coating intact, which means eggs can safely sit at room temperature. Two different food safety philosophies, one goal: keeping you healthy.
The "555 egg method" is a popular technique for making easy-peel hard-boiled eggs in an Instant Pot or other pressure cooker, involving 5 minutes of high pressure, a 5-minute natural pressure release, and a final 5-minute ice bath to stop cooking and loosen the shell, though results can vary, with some finding it perfect and others needing adjustments.
Within 2 hours of cooking food or after it is removed from an appliance keeping it warm, leftovers must be refrigerated. Throw away all perishable foods that have been left in room temperature for more than 2 hours (1 hour if the temperature is over 90° F, such as at an outdoor picnic during summer).
Give it a smell
Crack it onto a plate or bowl, and give it a whiff. An egg that's safe to eat should either smell fresh or like nothing at all. If it smells putrid, funky, sulfuric, or just plain off, the egg is rotten.
Symptoms usually begin 6 hours to 6 days after infection and last 4 to 7 days. Most people recover without antibiotic treatment. Antibiotics are needed only for patients who are very ill or at risk of becoming very ill.
While egg farmers supply a safe, clean, fresh product, it is possible for eggs to become contaminated by the food poisoning bacteria Salmonella. The good news is Salmonella is killed instantly at 74oC. So even if you are unlucky enough to get an egg with bacteria on it, the food will become safe by cooking it properly.
Then one day I was talking to a farmer about it and he said, you should never keep eggs in the fridge, the reason being the humidity of the fridge causes a break down of the shell membrane which allows the bacteria which is found on the outside of almost every egg to penetrate into the egg.
How long do eggs last outside of the fridge? If you've got your own backyard chickens or are purchasing unrefrigerated, unwashed eggs from the farmers' market, they'll generally remain good for two to three weeks when stored outside of the fridge.
To prevent problems with bacteria, we refrigerate our eggs after they are processed. But outside the U.S., most countries leave that protective cuticle intact. They also employ other methods to ward against salmonella, like vaccinating hens and packing and selling eggs near where they are laid.
Eggs that got left out over night would be fine. Restaurants leave them on the counter all through breakfast then refrigerate overnight and start again the next day. Unwashed chicken eggs are good on the counter until about 2-3 weeks. Washed eggs are good for up to three months in the fridge.
Supermarkets churn through stock quickly so, in theory, they don't need to refrigerate them and can rely on that natural protective coating for the short time that the eggs are on their shelves. That said, always check dates on shop-bought eggs and choose the freshest ones to ensure minimal time on shelf.
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.