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And to make a long story short: If you live in U.S., refrigerate your eggs. Why You Should Refrigerate Your Eggs. Just like with raw chicken, eggs can potentially carry the bacterium Salmonella ...
But if you'e in the good ol' USA, follow the grocery store's lead and refrigerate your eggs under 40 degrees, even if they are pasteurized. Bonus: They will have a longer shelf life that way, too!
Per the FDA, for the best quality, you should use eggs within three weeks of their purchase date. Donovan, however, gives a slightly longer shelf life—six weeks in the fridge for farm-fresh eggs ...
With the potential risk for Salmonella and other food-borne illnesses, what's the best way to store eggs to avoid an upset stomach?
Scrambled, baked or over easy, Americans refrigerate eggs while our friends in Europe don’t.
People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. [2] Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar.
Jams, condiments, salad dressings, and similar foods can usually be kept in the pantry until opening, but, as most of these say on the package, "refrigerate after opening." Pretty straightforward ...
So while it seems normal that eggs are refrigerated, the process to keep the eggs cool actually increases the cost. The refrigeration can also waste a lot of energy. The refrigeration can also ...