Storage methods for raw eggs

Raw eggs can usually be stored in the refrigerator for 3-5 weeks without damage and with a clean outer shell. The preservation effect is affected by factors such as storage temperature, humidity, placement method, cleanliness level, and whether it is pre washed.

1. Refrigeration Temperature

The optimal storage temperature for eggs is around 4 ℃, and the temperature in the lower compartment of the refrigerator is relatively stable. Excessive temperature can accelerate the evaporation of water and bacterial growth inside the egg, while temperatures below 0 ℃ may cause the eggshell to freeze and crack. It is recommended to place eggs in the built-in egg rack or sealed box of the refrigerator to avoid frequent temperature fluctuations caused by opening and closing the door.

2. Humidity Control

Maintaining a relative humidity of 70% -80% can delay the expansion of the egg chamber. Low humidity can cause the eggshell membrane to dry and rupture, while high humidity can easily breed mold. The natural protective film on the surface of unwashed eggs can prevent moisture loss. If they have been cleaned, they should be wrapped in plastic wrap or placed in a covered container.

3. Tip down

The egg chamber is located at the blunt end, and inverted storage can center the yolk and reduce the contact area with the chamber. This placement method can delay the rupture of the egg yolk membrane and prevent microorganisms from invading through the pores. Use egg trays or specialized brackets to secure the position and avoid shaking during transportation.

4. Store in original packaging

Retain the pulp or plastic egg box purchased to cushion collisions and isolate odors. Paper packaging has better breathability than plastic, but attention should be paid to moisture resistance. If replacing the container, food grade materials should be selected and regularly cleaned to avoid cross contamination such as Salmonella.

5. Packaging and freezing

When long-term storage is required, the egg white and yolk can be separated, mixed with a small amount of salt or sugar, and then placed in an ice tray for freezing. Whole egg mixture needs to be thoroughly beaten, and adding 5 grams of salt per 100 grams can delay protein denaturation. After thawing, the frozen egg mixture should be thoroughly heated and should not be used for non fully cooked dishes such as soft boiled eggs.

Eggs should be regularly checked for cracks or odors during daily storage, and the outer shell should be rinsed with warm water before cooking. It is recommended to label the purchase date of bulk eggs and prioritize using batches that have been stored for a longer period of time. Try to shorten the storage time at room temperature during high temperatures in summer, and consume it within 2 hours after taking it out of the refrigerator. If making salted eggs or Soy egg, they should be boiled, sealed, stored and refrigerated. It is better to eat them within a week. Special groups such as pregnant women and the elderly should avoid consuming raw eggs or semi cooked egg products.