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REFRIGERATION

Food storage

How to store eggs

Eggs can carry Salmonella on the shell or, less often, inside. Refrigeration slows growth and keeps eggs fresher for longer, which is why many food-safety authorities advise keeping commercial stocks chilled at or below about 5 °C. In India, eggs are commonly sold at ambient temperature in trays, and that works only if they move quickly. The bigger problem is temperature swings. Eggs taken from a cold fridge into a hot kitchen form condensation on the shell, which can help bacteria pass through the pores. Choose a system, chilled or ambient, and keep it constant.

  • Chilled0 to +5 °C (keep constant)

Do

  • If you refrigerate eggs, do so from receipt onwards and keep them refrigerated until use. Do not move chilled eggs back to a hot storeroom.
  • Store eggs in their trays or cartons, pointed end down, on a shelf away from raw meat.
  • Buy eggs from suppliers you trust and check they are clean and uncracked. Discard cracked or dirty eggs.
  • Do not wash eggs before storing; washing removes the natural protective layer on the shell.
  • Use first-in, first-out. Mark trays with the date of receipt.
  • For dishes using raw or lightly cooked eggs, such as homemade mayonnaise or mousse, use the freshest stock or pasteurised egg products.
  • Keep liquid egg and cracked-out eggs chilled and use them within your plan's limit.

Avoid

  • Do not store eggs next to the oven, tandoor or in direct sunlight.
  • Do not crack large numbers of eggs into a bowl and leave them at room temperature during service.
  • Do not reuse egg trays from raw stock for cooked eggs.
  • Do not store eggs in the fridge door where temperature fluctuates most.

In Indian conditions

Most Indian shops sell eggs at ambient, and in 40 °C summer heat eggs lose quality fast. A shop with good turnover can manage, but restaurants, bakeries and caterers buying in bulk should consider refrigeration. If you do chill eggs, keep them chilled all the way through: a tray taken out each morning and returned at night creates condensation cycles that do more harm than good. Bakeries using eggs for cakes and pastries often keep a day's stock at kitchen temperature for easier mixing; keep that quantity small. During long power cuts, keep chilled eggs inside the closed fridge rather than moving them out.

General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.