Do you have a habit of taking an egg or two out of the fridge every morning to cook breakfast?Maybe you've never thought about such a simple question: should the eggs we buy home really be in the fridge?This question may sound trivial, but you might be surprised to learn that a lot of people get it wrong when it comes to the proper way to store eggs. The wrong way of storing the eggs not only affects the taste and nutrition of the eggs, but may also be the reason why you and your family occasionally feel upset in your stomach.
Eggs, the way they are stored, are a matter of freshness and safety. Although the eggshell is thin, it is a natural protective layer with tiny pores. These pores serve a dual role in the preservation of eggs: on the one hand, they allow air and moisture to penetrate, preventing excessive evaporation of the moisture inside the eggs;On the other hand, these stomata can also become an entry point for bacteria and microorganisms if not stored properly.
Under ideal conditions, eggs can last for about two weeks at room temperature, but in the refrigerator, their shelf life can be extended to more than seven weeks. This is because low temperatures inhibit the growth rate of microorganisms and reduce the risk of bacterial growth. In practice, the air cells inside a refrigerated egg change more slowly, allowing the yolk and egg whites to remain in a stable state, slowing down the spoilage process.
However, not all refrigeration is created equal. The temperature at the door of the refrigerator fluctuates greatly, making it unsuitable for storing eggs. The ideal storage location should be in the middle or rear of the refrigerator, where the temperature is more constant. In addition,Keeping eggs in their original packaging with the tips facing down can help keep the yolk in the center and avoid contact with the air cell, further reducing the likelihood of bacterial ingress.
Studies on temperature have shown that eggs are best stored at a constant temperature of about 4°C. In such an environment, the process of egg decay slows down dramatically and almost comes to a standstill. In contrast, when eggs are stored at high temperatures, such as room temperatures, which are common in summer, bacteria multiply significantly faster, increasing the risk of food poisoning.
There's a science behind the practice of putting eggs in the freezer. Although the shell of an egg is hard, it has thousands of tiny holes in its surface. These holes are prone to permeation channels for bacteria at room temperature. In the cold environment of the refrigerator, the growth rate of bacteria will be greatly slowed down, which will prolong the freshness of the eggs.
According to a study by the Ministry of Agriculture, eggs can only stay fresh for about 7 days at room temperature, while in the refrigerator, their freshness can last for 3-5 weeks. This is because refrigeration significantly slows down the evaporation of moisture inside the egg and the mass exchange between the yolk and the egg white, maintaining its original taste and nutritional value.
In addition, refrigeration can also effectively avoid oxidation and deterioration of the nutrients inside the eggs. For example, the fatty acids in eggs are less susceptible to oxidation at low temperatures, helping to maintain their natural flavor and nutritional value. At the same time,The protein structure of eggs is more stable under refrigerated conditions, which reduces nutrient loss due to temperature changes.
However, putting eggs in the fridge is not just a matter of leaving them in the fridge. The best storage location is in the middle of the refrigerator, avoiding direct contact with foods with strong odors such as garlic or fish, which can be absorbed by the eggs. At the same time,It is best to store the eggs in their original box, or put them in an airtight container to prevent cross-contamination of dryness and odors.
As a frequent guest on the family table, the way eggs are stored has a direct impact on health. Storing eggs at room temperature may seem harmless, but in fact it hides hidden risks. Although the eggshell is hard, its tiny pores act as a channel for bacteria to invade。The warm environment provides a breeding ground for bacteria to multiply, especially Salmonella, which grows rapidly under improper storage conditions, increasing the risk of food poisoning.
According to research,Salmonella infection is one of the leading causes of acute gastroenteritis。Symptoms after infection include diarrhea, fever, abdominal pain, and even nausea and vomiting. For example, one study showed that the number of Salmonella bacteria in eggs stored unrefrigerated for 24 hours could increase several times over. This means that even eggs that appear to be clean and intact on the surface can become a health hazard.
In addition to bacterial problems, eggs are also prone to deterioration in quality at room temperature. Egg yolk and egg white are easier to separate at room temperature, affecting taste and nutritional value. The fatty acids in egg yolk are easily oxidized in a warm environment, resulting in an odor and reducing the eating experience.