Saving eggs seems like a simple task, but how they are preserved can make a difference to freshness, food safety and waste. Some people leave them at room temperature and some prefer to put them in the fridge, but the essential point is to avoid sudden changes in temperature.
According to the website, which specializes in domestic matters, food safety experts recommend storing eggs in the refrigerator, inside the original packaging and on internal shelves, where the temperature is more stable. ASAE also advises consumers to store eggs in the cold, with the thinnest point down, removing only those that are necessary when used.
How long do they last in the fridge
In the refrigerator, eggs can remain safe for consumption for several weeks, as long as they have been well preserved and show no signs of spoilage.
The most common reference points to around three weeks after purchase, although other international entities admit periods of between three and five weeks in adequate refrigeration. The United States Department of Agriculture, for example, indicates that raw eggs in the shell can be stored in the refrigerator for three to five weeks.
Still, in Portugal, the most prudent recommendation is to respect the expiration date indicated on the packaging and ensure that the eggs have been kept in good conditions. ASAE rightly emphasizes the importance of avoiding sharp temperature fluctuations, as these can compromise food safety.
Packaging is not just for transporting
The cardboard box has a more important function than it seems. In addition to protecting eggs from impacts, it helps reduce moisture loss and limit the absorption of odors from other foods. Therefore, it is best to keep them in their original packaging and away from products with a strong smell, such as fish, onions or strong cheeses.
It is also not recommended to store eggs in the refrigerator door. This area experiences more temperature variations each time the equipment is opened. Internal shelves, preferably in the central area or further back, offer a more stable temperature.
Inside or outside the fridge?
The answer depends largely on the production and distribution practices of each country. In some markets, eggs are washed and lose part of the shell’s natural protection, making refrigeration essential. In Portugal and the European Union, the commercial chain has its own rules, but, at home, ASAE recommends keeping eggs in the refrigerator and avoiding sudden changes in temperature.
You also shouldn’t wash eggs before storing them. ASAE indicates that washing, when necessary, should only occur before immediate use, so as not to damage the cuticle that helps protect against the entry of bacteria.
The water test helps, but is not enough
One of the best-known methods for assessing freshness is the water test. Simply place the egg in a cup or bowl of cold water. If it sinks and lies at the bottom, it tends to get colder. If you are leaning or standing upright, it is older, because the air pocket inside has increased. If it floats, it should be discarded, as it is a sign of marked aging.
Still, this test primarily evaluates freshness and does not alone guarantee food safety. The most important confirmation remains after breaking the egg.
Smell is the clearest sign
Before adding the egg directly to a recipe, it is best to crack it first into a small bowl. A spoiled egg usually has a strong, unpleasant odor that is easy to identify. If the smell is suspicious, the egg should be discarded, even if it is still within the date indicated on the packaging.
Appearance also counts. Pink, greenish or abnormal-looking whites may indicate contamination and should not be consumed. Small spots of blood close to the yolk do not mean, in themselves, that the egg is spoiled.
How to make eggs last longer
Conservation begins in the supermarket. Before purchasing, you must open the packaging and check for broken or cracked eggs. At home, they should be placed in the refrigerator as soon as possible, kept in the original box and only removed when used.
You should also avoid leaving them at room temperature for too long while preparing meals. The fewer thermal fluctuations they undergo, the greater the likelihood that they will maintain quality and safety until consumption.
In the end, the rule of thumb is simple: store eggs in the refrigerator, away from the door, in the original packaging and respecting the date indicated. If there is any doubt, smell, appearance and common sense should speak louder than any home test.
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