Mexico's Federal Consumer Protection Agency (Profeco) and the FDA recommend refrigerating eggs to prevent Salmonella contamination and extend freshness. While many leave them at room temperature, cold storage reduces food poisoning risks. The ideal spot is in a constant-temperature area, not the fridge door.
Eggs are a staple in Mexican pantries, used in dishes like chilaquiles or homemade hot cakes. Yet, their storage sparks debate: refrigerate or not? Profeco states that, upon returning from the supermarket where they are often sold at room temperature, they should be placed in the refrigerator to maintain a constant cold temperature.
The FDA agrees, noting this prevents Salmonella poisoning, a bacterium on the shell that multiplies at room temperature, per the USDA. Healthline adds that refrigeration does not eliminate bacteria but limits their growth and blocks entry through the shell. If eggs were already refrigerated, they should not be left out, as condensation aids bacterial penetration.
Salmonella infection symptoms include diarrhea, fever, abdominal cramps, and vomiting, appearing 12 to 72 hours after exposure, according to the FDA. Mayo Clinic notes most recover in days without treatment, though severe dehydration can occur in some cases.
For optimal storage, Profeco and Healthline advise against the fridge door, where openings cause temperature fluctuations and condensation, promoting bacteria. Biochemical engineer Rafael Carbajal recommends a container at the bottom of the appliance, in original packaging, without washing beforehand.
In the fridge, they last three to five weeks from the packing date, per the USDA, though the FDA suggests using within the first three weeks for best quality. To check freshness, Profeco says if the white spreads watery when cracked, it's no longer fresh. Frozen eggs, without shell and beaten, last up to a year. Cooked eggs should be eaten within a week and refrigerated right away.
