Many baking recipes suggest using eggs at room temperature, and some people keep their eggs on the counter. However, since eggs are sold refrigerated, they should ideally be stored in the fridge.
In the U.S., store-bought eggs should be refrigerated for safety, although there’s some flexibility. According to the American Egg Board, eggs can sit out at room temperature for about two hours (or one hour if it’s 90°F or hotter). Beyond this, it’s safer to discard them and get fresh ones because temperature changes can lead to bacterial growth, making eggs prone to salmonella.
Fortunately, proper handling and cooking of eggs is straightforward. Keep eggs refrigerated below 40°F, dispose of any cracked eggs, and wash your hands and utensils after contact with raw eggs. Then, enjoy your favorite egg dishes without worry.
Refrigerating eggs is mostly an American practice. In many countries, eggs are sold and stored unrefrigerated because they retain their natural protective coating, allowing them to last longer at room temperature. However, this coating is removed when eggs are washed in the U.S. as per USDA regulations, to remove potential salmonella on the shells.
Unwashed farm-fresh eggs can be stored at room temperature for 1 to 2 weeks. Only wash them before use. For longer storage, refrigerate unwashed eggs; they can last 4 to 5 weeks in the fridge.
