Do eggs need to be refrigerated?

Refrigerate eggs to keep them fresher, longer While plenty of Americans with small-scale farms or chicken coops at home leave their eggs out on their counter, the FDA recommends always keeping your eggs refrigerated.

epicurious.com - Do Eggs Need to Be Refrigerated? - Epicurious

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For four years I lived in St Andrews, a tiny Scottish town an hour away from Edinburgh, where the sight of a carton of eggs in someone’s refrigerator is about as rare as a warm sunny day. Like everyone else, I kept my grocery store eggs right in their cardboard carton on the counter. Though it may be jarring for some Americans, I still store my eggs this way. In the summer I come home from the farmers market with bunches of herbs and leafy greens, a quart or two of strawberries, and—because I’m an avid baker—usually two or three dozen eggs. Fitting my groceries into my fridge is an ongoing challenge, and I often find myself leaving eggs on the counter until I manage to free up some space in the fridge. The routine has made me wonder: Why don’t more people store their eggs on the countertop? And when is the refrigerator really necessary? I reached out to a few experts (including a colleague with a chicken coop in her yard) and dove into some USDA paperwork in search of the best storage advice depending on the type of eggs you like to buy.

When do I have to refrigerate my eggs?

To minimize the risk of salmonella, most grocery store brands of American eggs are washed with 110º to 120ºF water, then sprayed with a sanitizing solution. Some are pasteurized, which takes this process a step further, heating the eggs to 140ºF to kill bacteria on both the insides and the outsides of the shells. While the process kills most microbes present on the shells, it also removes the shells’ natural coating, leaving them porous and more susceptible to harmful bacteria that could be floating around the grocery store or your kitchen. This makes it much easier for the eggs to spoil at room temperature, which is why the USDA mandates that all commercially produced eggs must be sanitized and refrigerated after. Deion Jones, a former environmental health apecialist for Lane County Public Health in Oregon, tells me that once eggs have been refrigerated, it’s important to keep them cold. Sanitized eggs can only be out of the fridge for two hours maximum. “If pathogens exist on the food,” he warns, “they can start to proliferate.” At room temperature, bacteria may penetrate washed eggs shells that no longer have their protective coating. “That’s the sweet spot for microbial activity,” he adds. If you are purchasing your eggs from a grocery store, you should 100% be refrigerating them. Need a room-temperature egg to bake that perfect batch of chocolate chip cookies? Keep an eye on the time and be sure to use any eggs within two hours of removing them from the fridge.

When can I keep my eggs at room temperature?

In countries where eggs aren’t sanitized (like most of Europe), it isn’t necessary to refrigerate the eggs, since they still have their protective coating on the shell. But this also applies to some of the smaller farms in the United States. According to the FDA’s Egg Safety Final Rule, small poultry farms—those with fewer than 3,000 chickens—are exempt from having to wash, sanitize, or pasteurize their eggs.

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Is it better to fast 12 or 16 hours?

A good rule of thumb for those wanting to fast to improve their metabolic and overall health is to leave at least 12 hours between meals – ideally more – on a regular basis, according to Dr Adam Collins, Principal Teaching Fellow in Nutrition at the University of Surrey.

bbc.co.uk - Could leaving 12 hours between dinner and breakfast benefit health?

Regular breaks between eating give our bodies time to carry out valuable ‘housekeeping’, according to Dr Collins. After a meal, you absorb the glucose from carbohydrates in food for energy, and either use it immediately or store it for later. In a ‘fasted’ state, which typically starts 10–12 hours after your last meal, the body is depleted of this form of glucose. Then the liver begins to break down stored fat into fatty acids called ketones to use as fuel. This process is known as ‘metabolic switching’ and is a reason why fasting can lead to weight loss. But emerging science suggests fasting activates certain chemicals and processes that confer health benefits beyond losing weight. It’s also thought to encourage the growth of beneficial gut bacteria that could be good for us in many different ways. The problem is, most of us are too full for too much of the time to experience these benefits, says Collins. Eating three meals a day plus snacks, as many of us do, means we’re in a “constantly fed state”. As a result, our bodies continuously process new intakes of food instead of dealing with fat reserves. “All the things we associate with poor metabolic health and disease risk – cardiovascular disease, insulin resistance, diabetes and low energy – are essentially a manifestation of fuel mismanagement”, he says. “Eating in a grazing pattern means you’re not able to store, liberate and utilise fuel in the right way.” Fasting is a highly complex area, where research is ongoing and robust clinical trials are lacking, according to Collins. Most intermittent fasting research has been conducted in animals, and the benefits to humans are not yet proven.

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