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An everyday situation: you come home with a carton of eggs, put them in the fridge, and don’t give them a second thought.
But you may have already made your first mistake.
According to nutrition experts, many egg storage habits are dangerous, even if the eggs appear to be in perfect condition on the outside.
If they are left unrefrigerated for too long or stored in the wrong place in the fridge, harmful bacteria, especially Salmonella, can develop.
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 knocks and helps to keep track of the best-before date.
A seal that makes all the difference
To further reduce the risk of salmonella, the UK egg industry is highlighting 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 vaccinated against salmonella.”
Advice that should not be ignored
If you are cracking eggs for later, the liquid mixture should be covered in the fridge and used 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 you bought them.
A single mistake when handling eggs can lead to food poisoning, and it’s easy to avoid if you store them correctly.
- source: dagens.de/picture: pixabay.com
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