As a basic food that human beings have been consuming since time immemorial, we often neglect the correct handling and keeping eggs at home, with the danger it entails. There are still myths and bad practices that, the sooner we correct them, the less we will expose ourselves to possible intoxications and we will prevent them from spoiling too soon.
Quickly reviewing some key concepts, let us first remember that the shell that covers and protects the inside of the egg is made up of various minerals (mostly calcium carbonate) and is very porous. These microscopic pores, between 7,000 and 15,000, allow gas exchange with the interior, but also make the fresh egg very sensitive to any element from the outside.
This porosity allows us, for example, to give truffled flavor to some eggs if we keep them together with a truffle, but it could also be the access of bacteria and other pathogens. But nature is very wise and covers the shell at the time of laying with a viscous liquid that turns into a kind of protective membrane or cuticle. In order not to lose it, the eggs should never be washed to preserve them.
Unwashed, on a shelf in the fridge and in its container
We do not know why refrigerator manufacturers insist on continuing to put a plastic egg cup on the door of their electrical appliances, since it is the worst place of the refrigerator where we can keep them. The eggs are very sensitive and the door exposes them to constant changes in temperature, as well as being the area most exposed to outside heat.
The eggs must refrigerate immediately after the purchase, as soon as you arrive home with them. In summer, it is advisable that the temperature of the refrigerator is, at most, 4º C.
should never be washed before storing them, as we would destroy the protective membrane and could favor the accumulation of humidity.
Egg broken or cracked should be discarded and checked that it has not contaminated others.
If the eggs are heavily soiled with soil, dirt, or feathers, they can brush or rub gently dry with a brush or delicate scourer.
They will be better preserved in their own container, it is not necessary to buy an egg cup or additional container, because this way we will also have all the useful information related to that batch of eggs: size, origin, type, date of consumption, etc.
It is convenient to place them in a shelf away from foods that emit strong odors, where we do not handle them except when we need to catch the precise eggs on each occasion. It is advisable to place them on a level intermediate or aboveso that they do not freeze too much and there is no risk of juices, water or frost falling on them.
If we can wash the eggs right away in which we are going to use them, never before. We can also disinfect them with a suitable product, in case a piece of shell sneaks into the preparation and we want to heal ourselves.
Check that the container where they are stored does not generate condensation or that the eggs do not receive any type of humidity in the fridge. They could develop fungus.
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Why are they sold refrigerated in some countries and not in others?
In Spain, as in almost all of Europe, eggs remain at room temperature in stores, but we must refrigerate them as soon as we get home. In this way you search avoid sudden changes of temperature that can spoil the egg and favor condensation on the shell, with the risk of fungi and pathogens. The cold, in addition, gradually diminishes the natural protection.
In other countries, however, stores display refrigerated eggs, because in that case yes they are washed beforehand, before reaching the stores, to reduce the risks of contamination by salmonella and other pathogens. Once washed, they no longer have cuticle protection, so they must always be refrigerated. This is the case, for example, in the United States, Canada or Japan, and they tend to have a shorter useful life.
Be that as it may, when an egg is taken out of the fridge do not leave it exposed for too long at room temperature, and it is not recommended to refrigerate them again if they are not used at the end, unless only a few minutes have passed.
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