as well as storage, oiling is limited to long
haul delivery routes.
Egg Storage at Home: Cold, Still, Sealed
Egg quality deteriorates as much in a day at
room temperature as in four days under
refrigeration, and salmonella bacteria (p. 83)
multiply much faster at room temperature. So
it’s best to buy your eggs cold — out of the
cooler, not off an open shelf — and keep them
cold. Agitation thins the white, so an inner
refrigerator shelf is preferable to the door. An
airtight container is better than the standard
loose carton at slowing moisture loss and the
absorption of odors from other foods,
although it accentuates the stale flavor that
gradually develops in the eggs themselves.
Bought fresh and treated with care, eggs
should keep for several weeks in the shell.
Once broken open, they’re far more
susceptible to spoilage and should be used
promptly or frozen.