“The Trade Standards” do not have any official requirements for storage temperature, but urges that eggs are stored and transported at a constant temperature. However, eggs must not be cooled to below 5 °C. The Danish legislation require that eggs must be kept at a maximum of 12 °C. If you comply with these requirements, the quality deterioration of the egg will decrease very slowly. At DAVA Foods, eggs are kept in cold storage at temperatures between 5-12 °C at all stages, from the manufacturer, during transport and the raw and finished products.
'Best before' date
On the egg tray the “best before” date is indicated. If the egg is kept at the correct temperature the expiration date can easily be used as an indication of how fresh the egg is.
Placement in the fridge
The middle shelf in the fridge is the best place to keep eggs. If the eggs are in the fridge door, the egg temperature can fluctuate with the opening and closing of the door, and it is harder to keep them fresh. In addition, the eggs in the fridge door are also extra vulnerable to being broken.
It is important to keep eggs and other foods with the risk of salmonella separately, if you want to avoid salmonella infection. Raw meat, eggs, etc. should be stored separately from ready to-eat food, and different kitchen utensils for different foods are recommended.
Storage of hard-boiled eggs
Hard-boiled eggs can be stored for up to a week in the fridge, whether they are peeled or not. But they should be placed in a plastic container so they do not absorb odours from other foods in the fridge.
The egg tray
The safest place to store eggs is in the egg tray. An egg tray, which consists of recycled paper or plastic, prevents the egg from breaking – e.g. when the fridge door is opened and slammed shut. It also keeps it from absorbing strong odours from other food in the fridge through the shell, which has thousands of small pores. In the tray, the egg is protected against loss of liquid through the pores. If eggs are kept in a tray in the fridge, it stays fresh for approximately three weeks after the packing date.
The freezing of eggs
Pasteurized whole eggs and egg whites can be frozen. The products should be thawed in the fridge and used immediately after thawing. Frozen pasteurized whole eggs and egg whites, can be used for e.g. baking where it is heated after freezing. It is not recommended to freeze egg yolks.