Eggs are susceptible to temperature shock. Therefore, they should be refrigerated to reduce the risk of bacterial contamination. The shelf life is indicated on the label and on the shell, and by law, it is 28 days from laying. Once brought to room temperature, consume them within two hours.
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They are among the most common ingredients in the kitchen, the basis of numerous savory and sweet recipes, from omelettes to cakes. Yet, eggs are a food that has always raised doubts in consumers: the question of how to store them probably ranks highest with how many we can eat per week. Why are we always unsure about where to put eggs once we bring them home? The reason can be summed up in the fact that in the grocery store we see them stored on shelves at room temperature (or in some cases in specially cooled spaces), while on almost all packages the label indicates to store them in the refrigerator after purchase. This is the best way to reduce the risk of bacterial contamination, particularly from salmonella, given that eggs are a delicate food, highly sensitive to temperature changes. Let’s look at the issue in more detail and why, when we are faced with fresh eggs that come directly from the farmer or from our own chickens, we can behave differently.
Where Are Grocery Store-Bought Eggs Stored?
Let’s answer this question right away: the best place is the refrigerator, on the middle shelves, inside their box, usually made of cardboard, which protects them from impacts (they must be intact) and prevents them from absorbing the odors of other foods. This way, the eggs don’t undergo temperature changes when the door is opened—where the perforated accessory that supposedly holds them is often located—and they remain at an environment between 35°F/2°C and 39°F/4°C until the date marked on the label and the eggshell. By law, the minimum shelf life is 28 days from when they are laid.
In the United States, shell eggs sold for consumption are regulated primarily by the USDA and FDA, and the approach differs significantly from European standards. American eggs are typically washed and sanitized before sale, a process intended to reduce the risk of contamination from bacteria such as Salmonella. However, washing also removes the egg’s natural protective coating, called the cuticle, which is why U.S. regulations require eggs to be continuously refrigerated at 45°F (about 7°C) or below during storage and transport. According to FDA guidance, maintaining refrigeration is essential to slow bacterial growth and prevent condensation that could allow microorganisms to penetrate the porous shell. Unlike in many European countries, unrefrigerated storage of commercially sold eggs is generally not permitted once they have been processed in the U.S.
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