Tip Tuesday: How do I Store Eggs?

Stamped egg

What do you do when you get home with a carton of eggs? It’s fine if you throw away the egg carton and store them in the little egg caddy in your refrigerator. However, it is recommended to store them together with their original carton because the carton prevents the eggs from absorbing strong odours/flavours from other foods in the refrigerator through the tiny pores in the egg shell; and you know how fresh they are because the best before date is shown on the carton.

You should also take note of the following:

  1. Store them in the main body of the refrigerator instead of the refrigerator door to ensure they are kept at a consistent cool temperature.
  2. Cold eggs should not be left out at room temperature for too long because condensation might facilitate microbial growth on the shell and probably ingress into the egg.

On the other hand, it is absolutely fine to store eggs at room temperature (“warm eggs”). Since eggs are put on an unrefrigerated shelf in the store, they will stay fresh at least before the best before date (if not longer) on the counter at home too. This is because the production and import of eggs are strictly controlled in accordance with the national Finnish Salmonella Control Programme (FSCP). The eggs are stamped with a producer code, indicating the method of production and the traceable right down to the farm.

In conclusion, almost all Finnish eggs are Salmonella-free. You can rest assured that storing eggs at room temperature or in the refrigerator is completely and equally safe.


The information provided here is served as a general guideline.

Nutritionist of The Froodly Team,

Wan Lih Ching


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s