Like other foods, the fresher the egg, the more nutritious it is and the better its texture. For eggs that you can't finish, you need to store them properly from the following four aspects.
First, do not wash loose eggs before storing. Because the eggshell not only has pores but also a very thin film. The washing process will damage the film, making it easier for bacteria to enter the egg through the pores and accelerating its spoilage. Brand boxed eggs also do not need to be washed because these eggs have undergone processes such as washing, disinfection, and film-coating in the factory, which can well guarantee the quality of the eggs.
Second, the most suitable storage temperature for eggs is 5°C~7°C, which means they can be stored in the refrigerator's fresh food compartment. If you buy eggs in a full carton, it is best to put the whole carton in the refrigerator to maximize the freshness of the eggs. In the refrigerator, eggs can be stored for up to two months, but their quality is best within 10 days.
Third, when placing loose eggs in the refrigerator, it is best to place them with the sharper end facing down. Because the air chamber of the egg is located in the round end, placing the round end upwards can prevent the yolk from scattering and extend the storage time.
Fourth, eggs stored in the refrigerator should not be moved repeatedly. Especially in hot weather, eggs taken out of the refrigerator should be eaten as soon as possible and should not be put back in the refrigerator. Because when eggs are cold and then exposed to heat, small water droplets will form on the surface, and bacteria will then adhere to the surface of the shell. If put back in the refrigerator, the bacteria will continue to multiply and invade the egg, causing it to spoil.