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A typical situation: You come home with a carton of eggs, put them in the refrigerator, and don’t think twice about it.
But you may have already made your first mistake.
According to nutrition experts, many habits for storing eggs are downright dangerous, even if the eggs appear to be perfectly fine on the outside.
If they are left unrefrigerated for too long or stored in the wrong place in the refrigerator, harmful bacteria can develop, especially Salmonella.
This is especially true if they are exposed to changing temperatures.
According to the Express newspaper, experts recommend storing eggs at around 4 degrees Celsius—and never in the refrigerator door, as this is where the temperature fluctuates the most.
Eggs should also remain in their original packaging, as this protects them from odors and shocks and helps to keep track of the expiration date.
A seal that makes a difference
To further reduce the risk of salmonella, the British egg industry emphasizes the importance of labeling.
“The Egg Information website, run by the British Egg Industry Council (BEIC), recommends buying eggs with the British Lion seal to ensure that the eggs come from hens that have been vaccinated against salmonella.”
Advice you shouldn’t ignore
If you crack eggs for later use, the liquid should be covered and stored in the refrigerator and consumed within 24 hours.
Do not use damaged eggs, and never let raw eggs come into contact with raw meat.
And most importantly, use the eggs in the order in which you bought them.
A single mistake in handling eggs can lead to food poisoning, and this can be easily avoided by storing them correctly.
- source: dagens.de/picture: pixabay.com
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