Eggs are one of the most commonly used ingredients in kitchens across the world. They’re nutritious, budget-friendly, and can be cooked in countless ways. But eggs are also highly perishable. If not handled or stored properly, they can spoil quickly or become contaminated with harmful bacteria like Salmonella. This can lead to foodborne illnesses that affect your health and well-being. Fortunately, you don’t need complicated tools or methods to keep eggs safe. With a few basic precautions, you can store them for longer and use them safely. Let’s look at how you can preserve eggs without letting them spoil or go to waste.

Start with Fresh, High-Quality Eggs

Preserving eggs begins with buying the freshest ones available. Fresh eggs are less likely to contain bacteria and are easier to store for longer periods. When buying eggs, check the packing date or ‘best before’ label. If you buy from a local vendor or farmer, ask when the eggs were laid. Once home, you can do a quick freshness check using the float test. Place the egg in a bowl of water. If it sinks and lies flat, it’s fresh. If it stands upright or floats, it’s old and possibly spoiled. Use the oldest eggs first to avoid waste.

Always Store Eggs in the Refrigerator

One of the simplest and most effective ways to prevent spoilage is to store eggs in the fridge. Refrigeration slows down bacterial growth and helps maintain the quality of the egg’s contents. Keep eggs at or below 5°C (41°F). It’s best to store them in their original carton instead of transferring them to an egg tray. The carton protects the eggs from absorbing strong odours and moisture, and it also reduces moisture loss. Place the eggs on a middle shelf rather than the fridge door. The temperature on the door tends to fluctuate, which can reduce the shelf life.

Avoid Washing Eggs Before Storing

Eggs have a natural protective layer called the “bloom” or “cuticle” that seals the pores in the shell and keeps bacteria out. Washing eggs can remove this layer and make the egg more vulnerable to contamination. If your eggs are dirty, wipe them gently with a dry cloth or a soft brush. Only wash eggs right before you plan to use them, and always use warm water to prevent bacteria from being drawn into the egg. Dry the eggs immediately and use them as soon as possible.

Freeze Eggs for Long-Term Storage

If you have more eggs than you can use within a few weeks, freezing is a great option. However, never freeze eggs in their shells—they can expand and crack, leading to contamination.

To freeze eggs:

• Crack them into a clean bowl.
• Beat them gently until blended (you can also freeze yolks and whites separately).
• Pour into a freezer-safe container or ice cube tray.
• Label with the date.

Frozen eggs stay safe for up to 12 months. When ready to use, thaw them in the refrigerator, not at room temperature. Frozen eggs work well in baking, scrambled dishes, and casseroles.

Try the Oil Coating Method for Room -Temperature Storage

If refrigeration isn’t possible, such as during travel or power cuts, you can extend shelf life using the oil coating method. Lightly coat each egg with a thin layer of food-grade oil, like coconut or mineral oil. This helps seal the pores of the eggshell and keeps air and bacteria out.

Store oiled eggs in a cool, dark place. Flip them every few days to keep the yolk centred. While this method doesn’t match the safety of refrigeration, it can help preserve eggs for up to 2–3 weeks in mild climates.

Check Each Egg Before Using

Even when stored properly, always check each egg before you use it. If you suspect an egg might be old, do the water test again. You can also gently shake it near your ear—if it sloshes, it may be spoiled.

Before adding eggs to a dish, crack them into a separate bowl. If it smells bad or looks unusual, throw it away. A healthy egg will have a firm white and a centered yolk. Trust your senses—if it smells or looks off, don’t take a risk.

Maintain Cleanliness and Hygiene

Cross-contamination is a major cause of foodborne illnesses. Always wash your hands before and after handling eggs. Clean any surfaces, utensils, or bowls that come into contact with raw eggs.

Store eggs away from raw meat, seafood, or strong-smelling items in the fridge. Keep eggs in a closed container or carton to reduce the chance of contamination.

Never leave cooked egg dishes at room temperature for more than two hours. Refrigerate leftovers in airtight containers as soon as possible.

Final Thoughts

Eggs may be small, but they need proper care. From buying fresh ones to storing them safely in the fridge, freezing extras, or coating them with oil, each step you take helps prevent spoilage and contamination. These simple practices not only protect your health but also reduce food waste and save money. Keep your eggs clean, cool, and checked—and enjoy them worry-free in your favorite meals.