Have you ever wondered why eggs are not recommended to be stored in the refrigerator? Recently, this topic has been actively discussed in the media, but there is still no clear answer to the question of "what is the right way?" Let's consider all the pros and cons, and everyone can decide how and where it is best for them to store eggs.
Why Eggs Are Usually Stored in the Refrigerator
We often do not think and place almost all the products we buy in the store into the refrigerator. Perishable dairy and meat products are joined by tomatoes, cucumbers, cabbage, onions, and sometimes even potatoes, which seems quite strange. Eggs, of course, also end up in the refrigerator, especially considering the presence of special compartments for them. However, if you think about it, this is not entirely logical, since you just bought them from a regular shelf. Nevertheless, we all know that low temperatures contribute to the long-term storage of products, and based on this, we fill the refrigerator with “supplies.” As for eggs, many people fear salmonella, which can be avoided either by prolonged boiling or powerful freezing. It seems there is nothing more to discuss here?!
Why Some Experts Claim That Eggs Should Not Be Stored in the Refrigerator
One of the most striking statements on this topic was made by the famous British chef James Martin on the program This Morning on ITV. He put forward a gastronomic reason why chicken (as well as duck and quail) eggs should not be stored in the refrigerator: the eggshell is porous, and odors from neighboring products can penetrate through it. Martin even provided an interesting example from his culinary practice. The eggs in his restaurant's refrigerator were stored next to truffles. When one of the chefs prepared an omelet and served it to the guests, they were amazed by the aroma of truffles, which were not in the dish! The chef's conclusion is simple: eggs do not belong in the refrigerator, as they absorb all odors. And only for this reason! Low temperatures and room temperature do not affect the shelf life of the product (of course, if the latter does not exceed 20 °C, but more on that later).
There is also another, more prosaic reason why eggs should not be stored in the refrigerator. Some scientists argue that dangerous bacteria can be released through the shell, which can contaminate other products. However, their opponents argue that at low temperatures, salmonella dies or at least does not multiply. Both opinions are valid, and here’s why.
Yes, the growth of bacteria in the cold is indeed slowed down. But when stored in the refrigerator, condensation can form on the eggs, that is, moisture. And this is an excellent environment for the proliferation of various bacteria present on the shell. Condensation can form due to problems with the refrigerator (for example, if it is old or the door seal does not fit tightly) or due to frequent opening and closing of the door.
Moreover, many store eggs in the refrigerator door, where there are often special compartments. It goes without saying that, firstly, the product will be subjected to jostling, and secondly, the temperature regime will be “jumping”?! Therefore, storing eggs in the refrigerator door is a definite “no.”
Finally, the last reason why eggs should not be kept in the refrigerator is again culinary. Most often, eggs at room temperature are needed for cooking dishes, for example, for dough. If you drop cold eggs into hot water to boil them, the shell will definitely crack. So how do we ensure that the eggs reach room temperature? We take them out of the refrigerator and leave them on the table. As a result, after about 10 minutes, condensation appears on the eggs. Of course, if they spend a little time at room temperature, it is not scary. But do not leave eggs taken out of the refrigerator in warmth for a long time, as bacteria multiply very quickly in a moist environment.
Can Eggs Be Stored Outside the Refrigerator at Room Temperature
So, should you take eggs out of the refrigerator and place them on the shelf of the kitchen cabinet? Yes, if the temperature in it does not exceed 20 °C. However, in our apartments, it is usually significantly warmer. As for stores, frankly speaking, the temperature does not always meet these standards. Therefore, if you notice that the supermarket you are shopping in is clearly warmer, choose the freshest eggs available.
Returning to home storage. If there is a place in your home where the temperature does not exceed 20 °C, and it is dry and dark, feel free to store eggs there. They should not be taken out of the packaging, and especially not washed, as some “neat” housewives do. The fact is that this destroys the thin film that prevents bacteria from entering the egg from the shell. And, of course, do not store eggs next to strongly scented products.
How to Properly Store Eggs in the Refrigerator
If you have decided that you are not yet ready for experiments and want to store eggs in the refrigerator—go ahead! But in this case, it is important to avoid the mistakes we discussed earlier.
First of all, it is necessary to isolate the eggs as much as possible from other products. How is this easiest to do? Place them on a shelf in the refrigerator (middle, closer to the back wall) directly in the box in which they were purchased. Make sure that the temperature inside is no lower than 4 °C.
Do you want to take the eggs out of the packaging? Go ahead! But again, under no circumstances wash the eggs. Place them in special compartments with the pointed end down. To avoid absorbing odors from other products, wrap each egg in soft paper. And, of course, do not place eggs in the compartments in the door.
How Long Can Eggs Be Stored in the Refrigerator and at Room Temperature
According to recommendations, the shelf life of raw table eggs is from 8 to 25 days at temperatures from 0 to 20 °C and air humidity from 85 to 88%. This rule applies to both the refrigerator and the kitchen cabinet. As for hard-boiled eggs, they can be stored at room temperature for no more than 3 days, and in the refrigerator for no more than 7.
