Every home cook has a preference for keeping eggs on hand. Some people prefer to store them in the fridge, others in the pantry.
In many countries, eggs are typically stored in the refrigerator to ensure food safety and extend their shelf life. The refrigeration helps slow down the growth of bacteria, which can be present on the eggshell.
However, in some places, eggs are sold at room temperature, and people might store them outside the fridge. This is because eggs have a natural protective coating called the bloom or cuticle that helps keep out bacteria and moisture. In such cases, storing eggs at room temperature for a short period of time is generally safe.
It’s important to note that once eggs have been refrigerated, they should continue to be stored in the refrigerator to prevent condensation, which can lead to bacterial contamination. If you’re unsure, it’s recommended that you follow the guidelines provided by your local food safety authorities or the instructions on the egg carton.
In summary, if you buy eggs from the refrigerated section, it’s best to store them in the fridge. If you purchase eggs that are not refrigerated, you can store them at room temperature, but it’s essential to use them within a reasonable timeframe and avoid temperature fluctuations.
Here are some pros and cons of storing your eggs in each location:
1. The Egg Yolk Coagulates
Eggs stored in a refrigerator will last about a month before becoming stale and needing to be used or thrown out. Everyday use may render an egg’s flavor bland, but refrigerating them can help maintain freshness for extended periods. This may be the best option for storing eggs if you don’t use them often.
Refrigerated eggs tend to become extremely firm, making poaching, scrambling, and frying difficult. In addition, the egg’s white and yolk will separate inside the shell when stored in a refrigerator. So it may not be a problem if you use eggs that way. However, if you plan to make an omelet out of refrigerated eggs, this can become messy.
2. The egg white turns brown.
This is one of the best options for keeping eggs. It’s a great alternative to buying eggs on the grocery store shelf, especially if you are looking for appealing Easter egg decorating ideas. Eggs stored in a cool, dry place will stay fresh for longer. Although unrefrigerated, eggs stored in a well-ventilated area will also remain fresh.
Eggs should be kept out of the sun and away from any heat sources to prevent the accumulation of moisture that might contribute to bacterial development. In addition, an egg stored for an extended period of time may have a green or musty smell. If you smell any strange odors, it is best to use them as soon as possible.
3. The egg yolk softens
The white and yolk will remain separate if you store eggs in the refrigerator, but not if they are kept at room temperature. Eggs can become runny if stored in a warm place for too long (such as on top of the fridge). Therefore, they are best stored at lower temperatures, like in a cabinet or pantry. The extra storage time can be used to make edible Easter egg crafts or to practice your egg decoration skills.
After a while, eggs stored at room temperature will become runny when cooked. Eggs stored in a pantry may become stale after two weeks. Egg recipes that call for older eggs may not be as good in taste and may turn out differently than you expect. If you plan to use them for an Easter egg recipe, it is best to find out how long they have been sitting around or ask someone else where they got their eggs (if you don’t know).
If possible, store eggs in their original cartons; otherwise, you must determine the storage date. A simple way to do this is by writing the date of purchase on a sticky note and sticking it on top of each egg container.
4. The egg white separates from the yolk.
The shelf life of baked products and eggs may not be sufficient for your needs if you intend to use them in several recipes. However, you’ll save money by not having to regularly run out to pick up more fresh eggs when your supply has run out.
The air inside a cabinet may contain too much moisture, slowing the staling process. So instead, try to find a dry, cool place to store them.
Eggs may be prone to absorbing smells and odors from other foods. So make sure you store the carton away from any sources of odors, such as fish or onions (which are well-known for giving off strong odors that can also ruin other foods).
Bacteria could grow within your egg carton over time and lead to food poisoning. Store your eggs in a clean area that is away from any potential sources of contamination.
5. The egg yolk becomes soft and then hard again.
Eggs stored at room temperature will taste fresher and be easier to prepare. In addition, you’ll be able to save money if you buy eggs in bulk and then store them in your pantry.
Older eggs stored for too long tend to have an unpleasant odor. That’s because egg whites have a protein called ovalbumin, which can go bad after it has been left out for a long time, even if stored properly.
Older eggs tend to have a slimy texture and might not whip up as well as fresher eggs. Also, eggs stored for over two weeks will start to turn brown, even if you store them in the fridge. Some people won’t mind this effect, but if you prefer creamier whites, it may be best to use them before two weeks.
6. The yolks turn green or yellow.
If you are saving up on eggs, storing some extra in a cool place helps with your finances. Also, some eggs don’t last as long as others, so being able to buy them at a discount price helps you save money in the long run.
If you buy them in bulk, you may have the chance to pick up some Easter egg decorating supplies or ingredients simultaneously.
There is a risk that moisture may damage fragile nutrients within your egg. If there is any odor or mold present, your best bet is to toss your eggs out rather than risk health problems caused by eating spoiled or rotten food.
Certain eggshells may chip and crack as a result of staling. This can change the taste of the egg and render it inedible.
7. The egg yolk turns green.
Some eggs’ yolks turn yellow over time, especially when stored at room temperature. So, buying eggs in bulk and storing them for decades is an excellent way to save money on food costs.
8. The yolk could be spoiled.
When you crack open the egg, if you notice any weird colors or scents, it is probably advisable to throw the egg away. For example, stale eggs with green yolks tend to have a slimy texture and are more likely to have brown spots on the whites. This can make them inedible.
9. The egg white turns brown.
Eggs with brown spots on their eggshells are likely still edible if you keep them long enough (about one year). However, older eggs tend to have a slightly unpleasant odor, so they are best stored in a cool place.
It’s best not to store eggs that are no longer fresh, since they will be harder to prepare. If you don’t want green or brown yolks, it is best to use them soon after buying them.
10. The egg yolk turns brown and waxy.
Some people like their egg yolks cooked over medium heat and then served on top of toast with melted butter, called an English muffin egg.
A large family can be handy if you have a couple of extra eggs in your pantry.
Some people prefer their egg yolks to be an amber-yellow color. Unfortunately, brown or waxy egg yolks aren’t nearly as tasty.
Storing your eggs for too long can cause the whites to thicken. Their ovalbumin has degraded, rendering it unpalatable and harmful.
Egg storage tips
Buy hard-boiled eggs and devour them within a week. Long-term storage of eggs requires original packaging and refrigeration.
If you have extra eggs, freeze some. Be prepared for the space this takes up. Put the eggs in an airtight container or bag. Seal the container or bag, then freeze it. Eggs usually last three months. However, you may freeze eggs for a year.
How to determine if an egg is still good?
- If the egg looks good outside, tap it on a hard surface. If it’s cracking, the egg is beginning to go bad. Fresh eggs are solid inside and won’t crack, like when you tap them on a countertop or tabletop.
- The outside color may be a good indicator as well. For example, fresh eggs are a bright yellow, while older eggs will have an opaque white or tan exterior.
- If you can’t see the fuzzy animal on the shell, then it’s best to discard that particular egg. Eggs laid by more than one chicken and appearing to be regular eggs are usually still good to eat, but you should not eat them raw due to concerns of salmonella contamination.
- Remember to wash your hands thoroughly when doing anything with raw eggs. Clean your hands before going through the egg carton. Cut the top off it, then crack the shell open with your thumb and forefinger. If you go ahead and eat them without washing your hands first, you could get salmonella poisoning from them.
- There may be a small piece of shell or shell residue left after the egg has been cracked open, so make sure to discard it with the shell.
- You should wash eggs thoroughly before cooking and eat them only after they are very porous. They absorb flavors, so wash your hands before and after touching them.
- When cooking hard-boiled eggs, you should bring the water to a rolling boil before adding your eggs to it.
- Adding salt to boiling water makes edible eggshells tougher. It is best not to add additional flavoring because it can make your eggs disproportionately salty or ruin their overall taste.
- You should cook hard-boiled eggs for at least 20 minutes before they are ready to be eaten. The age of the egg, as well as its size, both have a significant impact on the amount of time needed to cook it.
Should you store eggs in pantry or fridge?
If you want eggs to remain fresh for longer, you should store them in the refrigerator.
Keeping eggs at a constant temperature is crucial since doing otherwise would cause them to deteriorate and render them unsuitable for human consumption. In addition, because salmonella can develop in eggs if the temperature is allowed to fluctuate, the refrigerator is the safest location to keep eggs, as is the body of the refrigerator itself, as opposed to the door. Once more, this is done to lessen the occurrence of temperature swings.
The refrigerator is the only area where you can safely store food to minimize temperature swings while it remains cold. Experts agree that storing sick eggs at room temperature allows the salmonella bacteria to multiply and spread throughout the egg. Their research confirms this opinion.
The refrigerator is an ineffective breeding ground for salmonella. Therefore, if you want to keep that adorable hen-shaped egg basket but your refrigerator doesn’t have room for it, you’ll need to come up with another purpose.
The best way to keep specific foods fresh and safe to eat is now a hot topic of discussion. Especially considering that we are being informed about a wide variety of topics that we were unaware of. For example, were you aware that storing your bananas in the refrigerator would increase the likelihood that they would remain fresher for longer? Likewise, cucumbers are botanically classified as fruits rather than vegetables, which necessitates storing them in a cabinet or even a fruit bowl rather than in the refrigerator.
Now that we’ve covered everything, storing eggs properly and where you should keep them Of course, many individuals swear by placing their eggs in the refrigerator. Many households also make use of those cute little egg baskets, which you may find in a pantry or on a kitchen counter. But how exactly should one go about putting away their eggs?
Eggs in carton or no carton?
Suppose you are looking for a more attractive or functional way to keep eggs than the standard cardboard carton. The original carton is always your best bet, even if you have a fancy spiral egg holder or a convenient egg shelf in your fridge.
The eggs are safe in their package, and you can always check the expiration date if you need to.
Keeping eggs in the carton ensures they will remain fresh for as long as possible, which is probably the best reason. Eggshells are porous to microorganisms and odors from other foods and cooking processes. Our advice is to save the container.
What temperature do eggs need to be kept at?
Answering the age-old dilemma of whether or not to keep eggs in the fridge or the pantry. Keep your eggs at a constant temperature below 20 degrees Celsius to ensure their freshness and safety. This means not constantly transferring them between extremely cold and warm environments, like a hot automobile and a cold freezer or a cold fridge and a hot kitchen.
Storing eggs is good if you have a cold pantry that doesn’t heat up as the kitchen temperature rises. A standard kitchen cupboard may look like a somewhat consistent environment, but temperatures can still change when you’re cooking items that create a lot of heat or steam.
The best way to keep your eggs fresh is in the refrigerator, where the temperature is controlled and never fluctuates. You should take the eggs out of the fridge 30 minutes before you want to use them so they may come to room temperature. This will ensure that they cook evenly and thoroughly, regardless of your method.
What about raw eggs?
Raw egg yolks and whites can be safely stored in the refrigerator for up to three days if you don’t want to throw them away after using them in a recipe. Separate the whites from the yolks and refrigerate both in airtight containers to prevent spoilage. Keep your yolk lovely and soft by applying a very thin layer of milk to it. Just make sure not to drown it! You can store egg whites for around two days and egg yolks for up to four.
Is freezing eggs OK?
It’s fine to go into deep freeze mode. However, giving the egg a good whisk before freezing is essential, and you shouldn’t bother with freezing an unshelled egg. Unfortunately, when eggs are frozen, the yolks tend to get sticky. However, mixing in half a teaspoon of salt or sugar may prevent this.
Always store your eggs in a freezable container with the date clearly labeled, and use them within six months. If you need a container but don’t have any on hand, an ice tray can do the trick! The volume of the beaten egg will alter during thawing, so remember that three tablespoons of beaten egg equals a full egg.