Many people refrigerate eggs to prevent bacterial growth, but this common habit could actually be counterproductive. Learn the science-backed best practices for egg storage from food safety experts.
It's a widespread belief that eggs must be kept in the fridge, but UK FoodTest laboratory researchers debunk this in their 2013 study. Refrigeration isn't necessary to prevent salmonella, which causes salmonellosis.
The team tested two batches: one at room temperature and one at 6°C. After conducting rigorous tests for bacteria like salmonella and Escherichia coli, they found comparable contamination levels—even two weeks later.
As noted by food experts at Consoglobe, eggs typically travel from farm to store at room temperature—in cartons or loose—without refrigeration. This minimizes thermal shocks that weaken the eggshell's natural barrier, reducing the risk of bacteria entering via condensation.
Some packaging advises "keep refrigerated after purchase," and regulations in collective catering require storage at +5°C to avoid temperature fluctuations. However, chilling eggs can dull their flavor and make them harder to incorporate into recipes, as cold eggs don't emulsify as smoothly.
Eggshells aren't airtight—they're porous with microscopic pores. Refrigeration increases shell porosity, and proximity to strong-smelling foods like cheese can impart off-flavors. For optimal results, store eggs at room temperature in a cool spot to prevent drastic temperature changes.
