How to store eggs in the refrigerator

When storing eggs in the refrigerator, it is recommended to refrigerate them in a fresh-keeping layer at around 4 ℃, keeping the big head facing up and the small head facing down, and avoiding direct contact with other foods. Egg storage should pay attention to the original packaging, avoid cleaning, control humidity, isolate odors, and regularly check freshness.

1. Original packaging storage

Eggs should be stored in their original paper or plastic boxes after purchase. Paper packaging can effectively absorb excess moisture and provide breathability, avoiding condensation on the surface of eggshells; Plastic boxes can prevent collision and breakage. Directly placing it in the refrigerator drawer can easily cause eggshells to absorb odors inside the refrigerator and increase the risk of collision.

2. Avoid cleaning

Fresh eggs have a natural protective film on the surface, and washing with water can break this barrier and cause bacterial invasion. If the eggshell is contaminated, it can be lightly wiped with a dry cloth and consumed as soon as possible. Eggs that need to be stored for a long time should be selected from unwashed varieties, and pre washed eggs in supermarkets should be consumed within the shelf life indicated on the packaging.

3. Control humidity

It is recommended to maintain the humidity of the refrigerator's fresh-keeping layer between 70% and 80%. Low humidity can easily cause evaporation of moisture inside the egg, and an enlarged chamber can affect its quality; Excessive humidity may breed mold. Food grade desiccants or semi moist kitchen paper can be placed in the storage box to adjust humidity and avoid mixing with water containing foods such as fruits and vegetables.

4. Isolate odors

The surface of eggshells has thousands of tiny pores, which are easy to absorb volatile odors such as onions and garlic. When storing, keep away from strongly scented food or use a sealed box for secondary protection. Eggs that have already absorbed odors can affect their flavor when cooked, and it is recommended to prioritize using them for heavily seasoned dishes such as baking.

5. Regular inspection

The shelf life of refrigerated eggs is usually 3-5 weeks, and it is recommended to check once a week. Eggs can be immersed in cold water for testing: fresh eggs will sink flat to the bottom of the water, while aged eggs will stand upright or float. Eggs with cracks, mold, and a foul odor should be discarded immediately. Discovering loose yellow or sticky shells during egg hatching also indicates a risk of spoilage.

Except for refrigerated storage, eggs should be fully heated until the yolk solidifies before consumption to avoid Salmonella infection. It is recommended to label the purchase date for home storage and follow the first in, first out principle. If room temperature eggs need to be stored for a short period of time, they should be placed in a cool and ventilated place and consumed within 2 days. Eggs are rich in nutrients but prone to spoilage. Proper storage can maximize the retention of their high-quality protein, lecithin, vitamin A and other nutrients, while ensuring food safety.