With the return of the hot weather, the question of the conservation of eggs returns to the front of the stage. Although protected by their shell, the eggs are not immune to risks linked to high temperatures. The dietician Julie Boët enlightens us on the right reflexes to adopt.
A fragile food to watch closely
Eggs are often sold at room temperature in supermarkets, which can be confusing. Some consumers wrongly conclude that it is without risk of keeping them outside the refrigerator once at home.
“”You should know that eggs are sensitive products, and their conservation largely depends on the ambient conditions“Recalls dietician Julie Boët.
Heat and bacteria: a cocktail to avoid
The shell of eggs, although it seems solid, is only a limited barrier against external aggressions, especially the hot weather. However, when temperatures exceed a certain threshold, the health risk increases.
“”When the temperature exceeds 25 ° C, keep the eggs out of the refrigerator increases the risk of bacterial development, in particular that of salmonella“warns the expert.
This bacteria, responsible for sometimes serious food poisoning, easily proliferates at room temperature. Eggs, especially when consumed raw or little cooked, constitute a terrain conducive to its spread.
Good conservation practices in hot weather
To limit any risk, the right reflex consists in placing the eggs in the refrigerator as soon as the races are returned. And this, even if their radius presentation does not suggest it.
“”It is therefore strongly recommended to place the eggs in the refrigerator from the purchase, especially if the interior temperature exceeds 20–22 ° C“, insists Julie Boët.
But beware, not all locations of the fridge are equal. The door, although equipped with cells provided for this purpose, should be avoided.
“”Store them in their original box and not in the compartment provided on the door, too exposed to temperature variations“, Specifies the specialist. Indeed, the frequent openings of the refrigerator, especially in summer, cause repeated temperature increases.
Another advice not to be overlooked: the way eggs are used after storage.
“”Avoid brutal temperature changes: only take out the eggs at the last moment before using them“, Recommends Julie Boët. An early outing of the fridge can create a thermal shock, promoting condensation on the shell – an ideal environment for bacterial development.
This advice applies as well to eggs intended for cooking as well as those used in cold preparations, such as homemade mayonnaise.