Why Should You Avoid Storing Eggs in the Refrigerator Door?

Why Should You Avoid Storing Eggs in the Refrigerator Door?

Eggs go bad fast if you don’t know how to store them properly. In a 1994 British study, researchers examined the relationship between temperature and egg shelf life and developed a formula to determine the optimal time to consume eggs.

It is advised to eat eggs before the yolk breaks as they will go bad quickly after that. The egg yolk membrane is more easily broken at higher temperatures.

Egg compartments in refrigerator doors are a common feature, leading most people to believe that this is the best place to store eggs. But according to Daily Mail, nutritionists and food experts say that storing eggs in the refrigerator door is actually not a good idea.

The area with the most unpredictable temperature is the refrigerator door, according to expert Vlatka Lake, Sales Director of the Space Station preservation company. This is because the refrigerator door opens and closes, causing irregular temperature fluctuations. Eggs kept in this kind of storage will become more perishable.

Moreover, repeated opening and closing applies pressure to the cabinet door, which makes the eggs wobble and lowers their quality.

Although the refrigerator door is where people typically store eggs, doctor Ta Tung Duy (Vietnam Institute of Applied Medicine) explained on Vietnamnet why this is not a good idea. The position of the refrigerator door changes temperature frequently with each opening and closing, which makes it easy for bacteria to grow and weaken the egg’s protective membrane, increasing the risk of infection and hastening the egg’s deterioration.

Putting eggs in specialized trays and covering them tightly will help preserve them by preventing them from absorbing the tastes and smells of other foods in the refrigerator. The refrigerator’s middle or lower sections should hold the egg tray or box, and the inside temperature should always remain consistently below 20 degrees Celsius.

Without a doubt, keeping eggs inside the refrigerator is preferable to leaving them outside. Dr. Duy claims that numerous studies demonstrate that fresh eggs kept at room temperature should be used within 1-3 weeks as they lose quality after a few days.

Eggs kept in the refrigerator, on the other hand, will stay fresh and of higher quality for a minimum of two times longer than eggs kept at room temperature. Experts advise against using eggs that are too old, saying that the ideal time for egg preservation is three to five weeks.

Eggs should be used and stored correctly.

Egg experts in the UK advise storing eggs in their original container, with the small end on top and the large end on the bottom, and storing them in the refrigerator’s middle section for optimal egg preservation after purchase.

Furthermore, to make even more delectable egg dishes, allow the eggs to come back to room temperature for approximately fifteen minutes prior to cooking. Once cooked, they should be consumed within two hours.

Eggs should be refrigerated for no more than three to five weeks.

To determine whether the eggs are spoiled or not, fill a cup to the brim with cold water, add the eggs, and begin to observe: The fresh eggs will remain at the bottom of the cup after sinking. One-week-old eggs are slightly older and float just above the water’s surface. With the large end facing up and the sharp end facing down, three-week-old eggs stay balanced. Eggs that are damaged float entirely on the water’s surface.

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