Why You Shouldn’t Store Eggs in the Refrigerator Door

Storing eggs is an important aspect that affects their taste and preservation. Although the refrigerator is the most obvious place to do this, not all areas of the fridge are equally suitable. It is strongly recommended not to store eggs in the door, as frequent temperature fluctuations in this area contribute to the accelerated growth of bacteria.

According to FDA recommendations, the optimal temperature for storing eggs is no higher than 40°F (4 °C). Most modern refrigerators meet this parameter, but the main thing is temperature stability. The coolest and most stable place in terms of temperature is closer to the back wall of the shelves, rather than near the door, which is often exposed to heat due to openings.

While briefly opening the refrigerator does not immediately heat the food, if the door is left open too long or is opened frequently, the hot air will eventually affect the food, especially food stored in the door. Eggshells are porous, allowing warm air to easily penetrate inside, which creates a favorable environment for bacteria at temperatures above 4°C. This can lead to rapid spoilage of the product.

How to keep eggs fresh.

The storage conditions for eggs depend on their origin. Store-bought eggs must be refrigerated immediately, as the natural protective coating (bloom) is removed during industrial processing, making them vulnerable to microbial contamination.

Farm eggs, on the contrary, retain this coating and can be stored at room temperature for up to two weeks if they are not washed. In the refrigerator, such eggs can remain fresh for up to three months.

It is best to leave eggs in their original packaging, placing them with the sharp end down. Since the shell absorbs odors, eggs should not be stored near strong-smelling products – this can not only spoil the taste, but also create the false impression that they have spoiled.