Warning over 'dangerous' egg storage mistake that could make you ill
From unseen and odourless spoilage to salmonella risks, eggs can pose more danger than one might think if not handled correctly, even when they seem perfectly fine.
Eggs left unrefrigerated or at room temperature for extended periods can become unfit for consumption. The best place to store eggs is in the fridge, ideally maintaining a temperature around 4C, but it's vital to avoid storing them in the fridge door.
Experts warn against storing eggs in the fridge door due to its fluctuating temperatures, as eggs need to be kept at a steady, cool temperature.
Furthermore, it's recommended to keep your eggs in their original carton to extend their freshness and prevent them from absorbing smells from other foods. The carton also provides some protection against accidental bumps and cracks, reports the Mirror.
If you do remove eggs from the carton, ensure they're stored and used in date order to maintain freshness, and always use the oldest eggs first. The UK Food Standards Agency has issued advice on the best practices for storing eggs, particularly when cracked for later use.
The Food Standards Agency has emphasised the importance of refrigeration, insisting that liquid egg should be stored covered in the fridge rather than at room temperature.
They stressed: "Ideally, eggs should be stored in the fridge. The storage area should be cleaned regularly. Follow the manufacturer's advice and avoid storing eggs where they would be exposed to extreme temperature changes."
They also cautioned: "Temperature changes can lead to condensation on the surface, which causes increased penetration of Salmonella from the outside of the shell into the egg."
Their guidance is straightforward - only use the number of eggs you intend to cook that same day and steer clear of keeping liquid egg for longer than a day.
When it comes to usage, they advise taking out only what you need, refraining from mixing older and fresher batches; make sure one set is finished before starting on another.
To prevent cross-contamination, do not store eggs close to raw meat, and avoid using dirty or damaged eggs as they carry a higher risk to health.
Given that eggs can spoil quickly after cooking, any remaining cooked eggs should be eaten rapidly, best within a day, to prevent foodborne diseases.
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