Want fresher eggs? Stop storing them like this in your fridge

You’ve just arrived home from the supermarket or farmers’ market, toting a dozen or so of your favorite nutrient-dense, breakfast-ready protein source. You’ve carefully checked the date on the carton, bundled them up safely for transport, and delivered them home successfully, nary a cracked shell in sight. You pop them in the egg compartment on your fridge door. Job done—right?

Not exactly.

That long, narrow compartment on your fridge door might seem like the intuitive place to put them (especially if it comes fitted with those little egg-shaped divots), but it’s actually the worst. The door is perfectly fine for storing condiments and beverages—items that often contain enough preservatives to keep them from going bad—but we’d advise against using it for eggs, milk, or any other product prone to spoilage.

Why the fridge door is the worst place to store eggs

Compared to areas like the middle and lower shelves, the door is the warmest section of any refrigerator. That’s because the door’s temperature tends to fluctuate more rapidly than other parts of the fridge.

Where you should store eggs instead

This might sound like a no-brainer, but the best spot to store eggs in the fridge is where the temperature is consistently the coldest. The middle and lower shelves—particularly towards the back—are colder than the other parts, and are the least subject to temperature fluctuation, helping keep your eggs at the FDA-recommended 40°F or below. This temperature keeps your eggs safely out of the “danger zone,” or the range of temperatures at which harmful bacteria and other pathogens can easily grow.

Can eggs be stored at room temperature?

While it might seem like a universal law that eggs be stored in the fridge, many countries—particularly those in the European Union—actually keep theirs at room temperature. This is because many countries don’t require their eggs to be washed before selling, thereby preserving the eggs’ natural protective layer—a.k.a. the “cuticle”—and obviating the need for refrigeration. Since the FDA requires all USDA-graded eggs to be washed and sanitized before selling, however, it’s recommended to store them in the fridge.

Other egg mistakes to avoid

• Not keeping them refrigerated at all times at 40°F or below.
• Removing them from the carton.
• Forgetting to check for cracked or soiled shells, both of which can cause contamination.
• Not checking the expiration and packing dates.