Refrigerated eggs are safer and maintain their quality longer. Trust the science.
Putting eggs in the refrigerator is something I’ve never thought twice about. Sliding the carton into the fridge - the coldest part, please, not the door! - is as reflexive as stashing staples such as milk, meat and leafy greens.
Readers had a lot to say when I cited the standard government advice about egg refrigeration. Some people told me eggs should “never” be refrigerated, and others offered the evidence that they had never gotten sick from room-temperature eggs, implying that refrigeration was therefore unnecessary. Still more noted that in other parts of the world, eggs are routinely stored on the counter.
Some strains of salmonella will more readily infect people than others, but all can cause illness, Jones says. The USDA recommends that eggs at home be refrigerated at 40 degrees Fahrenheit or just below . At warmer temperatures, “you’re putting things in a more positive atmosphere” for bacterial growth, Jones says.
“There are drastic differences in how egg quality declined,” when comparing refrigerated to unrefrigerated, Jones says. The study examined the quality of the eggs based on the USDA’s grading standards, with AA considered the highest quality, followed by A and then B. Refrigerated eggs maintained their AA grade for 15 weeks, while unrefrigerated eggs dropped to B grade within a week.
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