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Even if eggs are left unrefrigerated in the supermarket, they should be stored in the refrigerator at home. Eggs have a natural protective layer, the so-called cuticle, which means they can be kept for 18 days after being laid. After around three weeks, the natural protection is no longer active, which is why the eggs should be kept cool.
Notice: Once you have refrigerated the eggs, you must not interrupt the cold chain until they are eaten. Otherwise, condensation can form on the shell and pathogenic germs can penetrate into the interior of the egg.
Basically, you should always keep an eye on the shelf life of eggs. Once the egg has been laid, 28 days pass until the best-before date. Afterwards, you should only use raw eggs, even if they have been stored in the refrigerator, for dishes that are heated to more than 70 degrees, e.g. scrambled eggs with bacon. Boiled eggs, on the other hand, have a shelf life of two to four weeks if they have been stored in the refrigerator.
Read also: Was this supposed to be a chick? What’s behind the brown spot in the egg yolk
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