Do not wash eggs before putting them in the refrigerator
When the chicken breeds eggs, the eggs are covered with a very thin layer of film, protecting the skin from bacteria and moisture entering through small holes in the skin.
When you wash your eggs, this protective layer is lost, making bacteria penetrate easily inside, even when stored in the refrigerator. Cold water creates a temperature difference, causing the air to constrict inside the egg and suck the water (with bacteria) from the shell into the egg intestines. If there are bacteria such as Salmonella on the egg shell, they can penetrate and cause harm.
Store eggs in closed containers, to prevent the main part (not leaving the cabinet door)
Refrigerator doors are often opened and closed, with high temperatures (can rise above 7°C), causing eggs to spoil quickly. The middle or lower part of the refrigerator keeps the temperature stable at ideally below 4°C, helping the fresh eggs last longer.
If stored properly in the main compartment, the eggs can be fresh for 3 to 5 weeks. Conversely, if left in the wardrobe or not covered, eggs are more likely to lose phase and spoil sooner.
Place the small end of the egg underneath
Inside the egg there is a small airbag located at the large head of the egg. If the head is small, the airbag will emerge above, pushing the yolk stable in the middle of the whites, avoiding close to the shell. This reduces the risk of bacteria invading the yolk, because the shell is the most easily infected place.
If the head is placed large, the airbag can move or burst, putting pressure on the yolk, causing the egg to loosen and degrade faster. placing the small head down helps maintain the structure inside the egg for longer.
Notes on archival date
supervisory eggs in the refrigerator still have an optimal shelf life to ensure deliciousness and safety, usually 3-5 weeks from the date of purchase (if properly stored). Record the storage date to help you: know which eggs should be used first; avoid eating eggs for too long, which can be at risk of infection such as Salmonella.
If you often buy eggs or have domestic chickens, sticking them in batches helps you not confuse old eggs with new eggs; arrange the refrigerator more appropriately.
