Some keep them on the counter, others swear by the fridge. Few foods spark as much debate as eggs when it comes to storage. But beyond personal preference, there’s one common mistake that can actually encourage bacteria to grow—and it’s probably happening in your kitchen right now.Â
How should you really store your eggs?
The truth is, both room temperature and refrigeration can work—under the right conditions. If your kitchen stays below 25°C, it’s generally safe to leave eggs out on the counter. But in summer or in homes where temperatures rise easily, the fridge is the safer option. Heat accelerates bacterial growth, which can affect freshness and quality.
One key rule: if your eggs were purchased from the chilled section of the supermarket, they must go back into the fridge at home. Once eggs have been cooled, they should stay that way. Moving them from cold storage to a warm kitchen shelf breaks the cold chain, weakening the shell and creating the perfect environment for bacteria like salmonella to multiply.
The most common storage mistake
Where things often go wrong is with inconsistent handling. Many people move their eggs back and forth between warm and cold spots—or worse, store them in the fridge door.
At first glance, the door seems convenient. But it’s also the least stable part of the fridge. Every time the door is opened, eggs are exposed to fluctuating temperatures. This repeated warming and cooling can damage the protective cuticle of the shell, allowing microbes to seep in. The result? Eggs that spoil faster and carry a higher risk of contamination.
The safer choice is to place them on a middle or bottom shelf, ideally towards the back of the fridge, where the temperature remains constant.
Good habits for fresher, safer eggs
Consistency is key: pick one method of storage and stick to it. Avoid moving eggs repeatedly between different environments. If you keep them at room temperature, leave them there until use. If you refrigerate them, keep them in a stable, cool spot—not the door.
A simple freshness check can also help. Place an egg in a glass of water: if it sinks, it’s fresh; if it floats, it’s past its prime. Food safety agencies such as the UK Food Standards Agency (FSA) also recommend washing your hands before and after handling raw eggs to limit the spread of bacteria.
Why proper storage matters
It might seem like a small detail, but proper storage has a big impact on both safety and quality. Eggs stored correctly maintain their taste, texture and nutritional value for longer—while reducing the risk of foodborne illness.
So next time you unload your shopping, think twice before sliding that carton into the fridge door. A stable spot in the main compartment could make all the difference for your health and your breakfast.
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Theo is a dynamic fitness coach who brings energy, realism, and flavor to healthy living. His content is about strong bodies, positive minds, and meals that fuel both.