When eggs are left at room temperature, they lose a week’s worth of freshness in a single day at 4 degrees Centigrade and 70-80% humidity. Eggs can be kept for about a month in the refrigerator, provided they are kept in their original packaging or in a closed container. This method of storage reduces moisture loss. Wrapping or boxing helps prevent the absorption of odors and flavors from other foods. Strong odours and flavours from other foods tend to “scent” eggs because of the thousands of tiny pores in the shell.
If you keep eggs in their original carton, you also keep the best before date information.
Avoid placing your eggs in the door of the refrigerator, although this place has a specific place dedicated to eggs by the manufacturers, each opening of the door causes temperature variations harmful to the conservation of eggs. Preferably choose a location that is less subject to temperature variation, such as the center shelves of the refrigerator, to keep the temperature cool and constant.
Ideally, eggs are best stored with the tip down, this position allows the yolk to remain centered and avoids compressing the inner tube.
Do not wash eggs prior to storage, as this will remove the protective coating and allow bacteria and germs to penetrate. If you plan to clean the egg, do so just before cooking and with a dry cloth.
You can store raw yolks and whites in the refrigerator in a closed container for up to 4 days. To prevent yolks and whites from drying out, you can cover them with cold water and drain them before using them.
You can keep hard-boiled eggs in the refrigerator for a week, but they may smell. This odour is caused by hydrogen sulphide that is formed when the eggs are cooked. This gaseous odour is harmless and usually disappears within a few hours.
You can determine the freshness of the egg by “mirroring” it. To do this, look at the large end of the egg between the eye and a strong light to measure the size of the inner tube: the larger the inner tube, the older the egg.
You can also determine the freshness of an egg when you break it: the more bulging and firm the yolk, the fresher the egg. Likewise, a white egg is more fluid and liquid as it ages.
To test a store-bought egg, put it in water and observe. If it lands on the bottom and lies on its side, then it is new. If it lands on the bottom but “stands”, then its expiration date will expire. And if the egg does not sink and floats on water, throw it away, it is spoiled.