What temperature is suitable for storing eggs

Eggs are best stored in a refrigerated environment at 2-8 degrees Celsius. The storage temperature of eggs is mainly affected by factors such as freshness, shell integrity, storage environment humidity, placement method, and storage time. Eggs can effectively inhibit bacterial growth and extend their shelf life under low-temperature refrigeration conditions. The refrigerator compartment can usually maintain a stable low temperature of 4-6 degrees Celsius, which can slow down the evaporation of moisture and protein decomposition inside eggs. When storing, it is recommended to place the egg with the tip facing downwards, so that the chamber is located above, to avoid the yolk sticking to the eggshell. Shell eggs have a natural protective film on their surface, and cleaning can damage this barrier. Therefore, eggs that are not immediately consumed should not be washed with water.

Temperature fluctuations can accelerate egg spoilage, and frequent opening and closing of the refrigerator door may cause condensed water to seep into the eggshell. When the room temperature exceeds 20 degrees Celsius in summer, the shelf life of eggs will be significantly shortened, and there may be yellowing or sticking of the shells. If mold spots, cracks, or noticeable sound of water are found on the eggshells when shaken, it indicates that they are no longer suitable for consumption. When storing eggs in refrigeration, they should be kept away from strongly scented foods such as onions, ginger, garlic, etc., to avoid absorbing odors through pores.

Eggs should be regularly checked for condition during storage, and should be consumed within 3-5 weeks after purchase. Before cooking, eggs can be soaked in salt water to test for freshness. High freshness eggs will sink to the bottom, while spoiled eggs will float to the surface. When storing, using original paper boxes is more breathable than plastic boxes, avoiding contact with other raw meat to prevent cross contamination. Daily use follows the principle of first in, first out. Boiled eggs should be refrigerated and consumed within 2 days. Soft boiled eggs should be consumed on the same day to ensure food safety.