How to store eggs to prevent them from spoiling easily

Storing eggs in a cool and dry place with their heads facing up can extend their shelf life. Egg spoilage is mainly related to factors such as temperature fluctuations, humidity changes, storage methods, cleanliness, and exposure to pollutants.

1. Temperature Control

Placing eggs in a refrigerated environment at around 4 ℃ can effectively inhibit bacterial growth. The door frame of the refrigerator's refrigeration compartment is unstable in temperature due to frequent opening and closing. It is recommended to place it on the inner shelf. Do not store at room temperature for more than 2 hours during high temperatures in summer, and briefly store for 3-5 days during winter when the room temperature is below 10 ℃.

2. Humidity Management

Eggshells have breathability, and high environmental humidity can easily breed mold, while low humidity can lead to water loss. You can wrap the egg tray with plastic wrap or place it in a covered container to maintain a relative humidity of 60% -70%. The protective film on the surface of cleaned eggs has been damaged and should be consumed as soon as possible.

3. Placement Direction

The air chamber is located at the big end of the egg, facing upwards to center the yolk and avoid compressing the air chamber and causing bacterial invasion. Using a dedicated egg tray for vertical storage is more scientific than placing it flat, and it should also be kept in a fixed orientation during transportation.

4. Cleaning and isolation

Eggs may carry Salmonella on their surface and should be placed separately from other ingredients. Containers and tools that have come into contact with raw eggs should be disinfected with boiling water. Damaged eggshells should be dealt with immediately, as leaking egg liquid may contaminate other foods.

5. Deadline Monitoring

Unpeaned bulk eggs can be stored in refrigeration for 3-5 weeks, while boxed eggs are subject to the shelf life indicated on the packaging. Cooked eggs should be refrigerated for no more than 3 days, and semi cooked products such as fried eggs are recommended to be consumed on the same day. Fresh eggs can be judged to sink to the bottom through a float test, while spoiled eggs will float up due to the expansion of the air chamber.

Regularly check the condition of eggshells during daily storage, and discard them if cracks or odors appear. Keeping eggs at room temperature for 10 minutes before cooking can prevent protein denaturation caused by temperature differences. The combination of sealed preservation boxes and food desiccants can further enhance the preservation effect, but it is important to note that desiccants should not come into direct contact with eggshells. For special populations such as pregnant women and infants, it is recommended to prioritize using sterilized eggs or ready to eat egg products within their shelf life.