How to store eggs? – Useful tips from Nébih

By: Trademagazin Date: 2025. 10. 10. 11:18

🎧 Hallgasd a cikket: Nyelv: Sebesség: 1.05×

Every year in mid-October, we celebrate World Egg Day, which is an excellent opportunity to focus not only on the versatility of eggs, but also on their safe use. Although eggs are one of the most commonly used staple foods in households, few people know that improper handling can even pose a food safety risk. The Education Program of the National Food Chain Safety Office (Nébih) has therefore collected the most important information. Among other things, about the handling, storage, washing and marking of eggs at home.

eggs It is customary in most households to wash eggs before packing them, but this does more harm than good. The egg shell has a natural protective layer that prevents microorganisms, such as Salmonella bacteria, from entering the egg. If this layer is washed off, the protection is lost and pathogens can more easily enter the egg. For this reason, it is recommended to wash eggs only immediately before use. Contaminated eggs should be used as soon as possible.

It is recommended to store eggs in a dry, cool place, between 2–18°C, with a humidity of 70–80%. If you took the eggs out of the refrigerator at the store, put them in the refrigerator at home and do not break the cooling chain. An important rule is that once the eggs are in the refrigerator, do not take them out until you are ready to use them. During storage, make sure that the eggs do not come into contact with other foods, as the shell can naturally harbor bacteria.
A spoiled egg is characterized by an unpleasant, sulfurous odor, which can be felt as soon as you open it. It may also be suspicious if the white is too thin and watery, and the yolk is runny or discolored. In such cases, the egg is unfit for consumption.

It is also worth following some basic rules when preparing egg dishes. Always crack eggs into a separate small bowl, not the bowl in which the food is being prepared, to avoid contamination from the shell getting into the food. Always work with fresh eggs, especially when making foods such as mayonnaise or cream cakes. Raw eggs can pose a food safety risk, so do not prepare foods containing these ingredients, such as tiramisu or homemade mayonnaise, for young children, the elderly or pregnant women.

Egg dishes should always be thoroughly cooked or cooked so that the internal temperature reaches +75°C for at least 2 minutes, which will kill any potential pathogens. Wash your hands several times during food preparation and thoroughly clean any utensils that have come into contact with eggs before handling other ingredients. Avoid storing leftover egg dishes. If it is unavoidable, cool and refrigerate leftovers as soon as possible, and reheat thoroughly before eating.

When labeling table eggs, pay attention to the type of egg (0–3), country of origin, size category (S–XL), and shelf life. These tell you where the egg comes from, how the hen was kept, and how long it can be safely consumed.