Eggs: should they be kept in the refrigerator or at room temperature?
There are two kinds of people in the world: those who put their eggs in the refrigerator and those who leave them in the open air. Everyone has his opinion on it: the leaders, your mother, your friends ... Both sides are convinced that their vision is the right one and try to convince the other by all means. The subject was again at the heart of a study, this time British. Before revealing the results of this survey, let us recall the arguments of each of the two ways of doing things.
To keep the eggs in the refrigerator:
- We can keep them longer. On its website, the Ministry of Agriculture also says "at the end consumer, chilling eggs optimizes their conservation." But of course, it is only a recommendation.
- - For the production of sensitive preparations, such as mayonnaise, including uncooked eggs, the eggs should be as fresh as possible.
- - Few rooms in our modern homes have a real "ambient" temperature. The kitchen is often very heated between the hobs and the ovens. Unless you have a pantry, it is difficult to keep a room at the same temperature.
- To leave them in the open air:
- - In France, fresh eggs are transported and marketed at "room temperature" in order to avoid thermal shocks that facilitate the penetration of microorganisms inside the egg.
- - Strong smells and aromas from other foods in the refrigerator can "smell" eggs because of the thousands of small pores in the shell, if they are not in an airtight place.
- So who is right, who is wrong? According to Jay Tolley, FoodTest's quality manager, gives an answer that may surprise: "There is no more advantage in keeping the eggs in the refrigerator, nor in leaving them at room temperature. " So you will know what to answer now if someone makes you notice that your habit is not good.
- Some tips:
- - If you want to put your eggs in the fridge, know that it is better to put them in the colder part of the refrigerator, tip down and without washing the shell.
- - An egg yolk to be used raw can be kept about 24 hours, an egg white 6h to 12h approximately.
