Can eggs be stored for two months in winter

Eggs should not be stored at room temperature for two months in winter, and low-temperature refrigeration can extend their shelf life appropriately. The shelf life of eggs is affected by factors such as storage temperature, shell integrity, and humidity in the storage environment. When eggs are stored at room temperature in winter, although low temperatures can slow down the rate of spoilage, two months still exceed the safe period. At room temperature, pathogenic microorganisms such as Salmonella may breed on the surface of eggs. The activity of lysozyme in egg white gradually decreases, and the elasticity of the yolk membrane weakens, making it prone to yellowing. If there are cracks or dirt on the surface of the egg shell, the probability of bacterial invasion will significantly increase.

Storing eggs in the refrigerator can extend their shelf life, and the quality can be maintained for 40-50 days at 4 ℃. It is recommended to place the eggs vertically with the tip facing downwards during refrigeration to avoid accelerated spoilage caused by changes in the position of the air chamber. The physical isolation method of vacuum packaging or applying edible oil can further block oxygen and microbial invasion. But even if stored at low temperatures for more than two months, the freshness and nutritional value of eggs will significantly decrease.

When storing eggs in daily life, attention should be paid to checking the integrity of the shell and avoiding mixing with strongly scented foods. Before cooking, eggs can be placed in salt water to test their freshness. Those that sink are considered fresh, while those that float are recommended to be discarded. Elderly people, pregnant women, and immunocompromised individuals should pay special attention to consuming fresh eggs. Rotten eggs may cause gastrointestinal discomfort or food poisoning, and patients with abdominal pain and diarrhea should seek medical attention promptly.