Should eggs be stored in the refrigerator or at room temperature

Eggs are recommended to be refrigerated and stored in a low temperature environment, which can effectively inhibit bacterial growth and extend shelf life. Room temperature storage is only suitable for short-term consumption and when the ambient temperature is stable. Eggs can be stored for a long time under refrigeration conditions in the refrigerator. The temperature of the refrigerator is usually controlled at around 4 degrees Celsius. This low temperature environment can slow down the evaporation of water inside the eggs and delay the rate of deterioration of the egg whites and yolks. Refrigeration can also inhibit the growth and reproduction of pathogenic microorganisms such as Salmonella, reducing food safety risks. When placing eggs in the refrigerator, keep the head facing upwards to help stabilize the air chamber. Refrigerated eggs are recommended to be used up within the shelf life indicated on the packaging box, and can usually be stored for about a month. There are certain risks associated with storing eggs at room temperature. The growth rate of bacteria accelerates at room temperature, especially under high temperature and humidity conditions in summer, which significantly increases the probability of egg spoilage. Eggs stored at room temperature should be consumed within two weeks and placed in a cool and ventilated place to avoid direct sunlight. When purchasing bulk eggs, it is even more important to pay attention to storage conditions, as the protective film on the surface of the eggshell can accelerate spoilage if damaged. If cracks appear on the eggshell, the egg liquid is cloudy, or there is an odor, it should be discarded immediately. Regardless of the storage method chosen, attention should be paid to not cleaning the eggshell before storing the eggs to avoid damaging the natural protective layer. Before use, the eggs can be placed in clean water to test their freshness. Eggs that sink to the bottom are fresher. Daily cooking should ensure that eggs are fully cooked and avoid consuming raw or undercooked eggs. Special populations such as pregnant women, children, and those with low immunity need to pay more attention to the storage conditions and cooking methods of eggs.