Be Cautious with How You Store Eggs in the Refrigerator

A simple habit like how you store eggs might seem harmless, but it can quietly affect your family’s health. With just a few small adjustments, you can prevent hidden food safety risks and keep this everyday ingredient both fresh and safe to eat.

Although eggs often appear perfectly fine on the outside, food safety experts warn that improper storage can turn this common kitchen staple into a serious health hazard.

Hidden Risks of Improper Storage

Many people unknowingly make mistakes when storing eggs. Leaving eggs at room temperature for too long, or placing them on the refrigerator door, can create the perfect environment for bacteria—especially Salmonella—to multiply. Even if eggs look and smell normal, they may still be unsafe to consume if not handled correctly.

According to the UK Food Standards Agency (FSA), “Eggs should be stored at around 4°C (39°F) in a consistently cool environment. Temperature fluctuations—such as those on the fridge door—can cause condensation on the shell, allowing bacteria from the surface to penetrate inside.”

Don’t Store Eggs on the Refrigerator Door

One of the most common mistakes households make is storing eggs in the built-in tray on the refrigerator door. This area experiences constant temperature changes due to frequent opening and closing, which can shorten the eggs’ shelf life and affect their quality.

Instead, experts recommend keeping eggs deep inside the fridge, where the temperature remains stable. Store them in their original carton to prevent them from absorbing odors from other foods and to reduce the risk of cracking. Additionally, use the “first in, first out” rule—consume older eggs before newer ones to maintain freshness.

Avoid Pre-Cracking Eggs for Later Use

Some people like to crack eggs in advance for convenience, but this practice can be risky. The FSA advises that if eggs are cracked, the contents should be transferred to a clean, airtight container, stored in the refrigerator, and used within 24 hours. Never leave raw eggs at room temperature, and do not mix newly cracked eggs with old ones in the same container.

It’s best to crack only the number of eggs you plan to use for that meal or day. Doing so ensures both safety and flavor.

Keep Eggs Away from Raw Meat and Dirty Shells

To prevent cross-contamination, store eggs away from raw meat, seafood, or unwashed produce. Never use eggs that are dirty, cracked, or have unusual spots, as these are ideal entry points for bacteria that can lead to food poisoning. Wiping the shell gently with a clean, dry cloth before storage can help reduce surface bacteria without washing away the protective coating.

Consume Cooked Eggs Promptly

Once eggs are cooked, they should be eaten as soon as possible. If leftovers remain, refrigerate them immediately in a covered container and consume them within 24 hours. Leaving cooked eggs at room temperature for extended periods increases the risk of bacterial growth and foodborne illness.

Extra Tips for Safer Egg Storage

• Do not wash eggs before storing: Washing removes the natural protective layer that prevents bacteria from entering through the shell.

• Check expiration dates: Always inspect the “best before” date printed on the carton. Fresh eggs typically last three to five weeks when properly refrigerated.

• Perform a freshness test: If unsure, place an egg in a bowl of water—fresh eggs sink, while old ones float due to air pockets forming inside.

Proper egg storage isn’t just about keeping them fresh—it’s a crucial step in preventing foodborne illness. By making small but important changes in how you store and handle eggs, you can ensure that every meal you prepare is both delicious and safe for your family.