Here’s the mistake of not making with eggs

Food and gastronomy

Are you storing your fresh eggs correctly?

Few refrigerators contain quite a few eggs for a good poached egg brunch or for making a pastry, among other things. But is that really the right way to keep them? The National Health Security Agency (ANSES) recently published its recommendations for good egg storage. While the article was published during the suspension, it remains fully relevant on a daily basis. To avoid food poisoning, keep the following rules in mind:

Avoid the refrigerator

The big risk with eggs is salmonella, a disease caused by bacteria that causes diarrhea, fever, and other abdominal cramps. According to the WHO, this disease causes more than 100,000 deaths each year. In particular, humans can become infected from eating eggs. If the egg needs to be kept warm, it is generally not recommended to keep it in the refrigerator. This contradiction is explained by the fact that this food cannot tolerate changes in temperature. When an egg is removed from the refrigerator, the change in heat usually causes it to become covered in condensation, which makes it easier for bacteria to grow and enter the egg. This is due to a change in the protective layer (cuticle) due to contact with water. That brings us to the second point.

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Be careful when washing the eggs

When the hen lays an egg, it is surrounded by a “protective cover” called a cuticle that is impervious to bacteria. This protective layer also ensures that your egg is not contaminated with salmonella. “Under no circumstances should eggs be washed before storage” L’ANSES writes.

But if you really want to put your eggs in the refrigerator, be careful not to eat them too long after taking them out and keep them in their cardboard boxes in a dry place.