Putting eggs in the fridge is a habit that most of us have. Since we were little we have seen that this food is refrigerated as soon as we get home, despite the fact that in the supermarket they are not exposed in the section of cold products. So, should we leave them at room temperature or are we doing the right thing by keeping them cold until consumption?
Many Europeans do not keep eggs in the fridge. This is because the authorities in most European countries say that eggs do not need to be refrigerated. However, why is it advisable to put them cold?
Cold stops Salmonella
Salmonella is a type of bacteria that lives in the intestines of many warm-blooded animals. It is perfectly safe when contained within the animal’s intestinal tract, but can cause serious illness if it enters the food supply. Salmonella infections can cause unpleasant symptoms like vomiting and diarrhea and are especially dangerous, even deadly, for older adults and children.
An egg can be contaminated with Salmonella either externally, if the bacteria penetrate the egg shell, or internally, if the hen herself was carrying Salmonella and the bacteria were transferred to the egg before the shell formed. Handling, storage and cooking are essential to prevent Salmonella outbreaks from contaminated eggs.
Therefore, storing eggs below 4°C stops the growth of Salmonella. And cooking eggs to at least 160°F kills any bacteria present.
However, many people keep their eggs in the refrigerator door . This can subject them to temperature fluctuations every time you open the refrigerator, which could encourage bacterial growth and damage the eggs’ protective membranes. Therefore, it is best to keep the eggs on a shelf near the back.
Can they be left at room temperature?
Many of us are unhappy having to put our eggs in the refrigerator if they are at room temperature in the store or supermarket.
Basically, the explanation lies in the cuticle of the egg and the changes in temperature. The cuticle is a thin layer that covers the egg just below the shell, being so flimsy it is easy for it to break with a simple change in temperature. If this happens, our health would be in danger by transferring the salmonella from the shell to the content of the egg. In other words, if they are at a cold temperature in the supermarket, we take them home and put them in the refrigerator, the natural protection is eliminated.
These temperature changes displace the cuticle, so it is recommended that the eggs not be cooled before they arrive at our house. That is why in supermarkets they are at room temperature.
If they are already at room temperature, why do we put them in the cold? This simple fact of changing them to a lower temperature has a positive effect, causing the air to take longer to enter and the egg to remain more concentrated when we fry or cook them. Thus, the white remains denser and the yolk centered. It would not matter a bit if we plan to beat the eggs, so it would not be worrying if we leave them outside or inside the refrigerator.
In fact, the European Union recommends that eggs be kept cool, but not refrigerated, in supermarkets to prevent them from heating up and forming condensation on the way home.
