what is the ideal refrigerator temperature storage of egg?
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Refrigeration — After the shell eggs reach home, it is very important to refrigerate them at a temperature of 45 °F or below. Keep the eggs in their carton and place them in the coldest part of the refrigerator, not in the door.
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The U.S. Food and Drug Administration (FDA) says the recommended refrigerator temperature is below 40°F; the ideal freezer temp is below 0°F. However, the ideal refrigerator temperature is actually lower: Aim to stay between 35° and 38°F (or 1.7 to 3.3°C).
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Use Proper Cooking Temperatures to Ensure Safe Food. Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F.
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Therefore, you want your refrigerator to be cold, but not so cold that it freezes things. The preferred temperature is somewhere between 35 and 38 degrees F (1.7 to 3.3 degrees C). Anything higher and foods will spoil too quickly (it also presents food poisoning problems, as described in several of the links below).
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Store them safely. Eggs don't need to be refrigerated, but one day out on the counter at room temperature is equivalent to about a week in the refrigerator, so if you aren't planning to eat them for a while, refrigerate the eggs — they'll keep about seven times longer.
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Cooked eggs and egg dishes may be refrigerated for serving later but should be thoroughly reheated to 165° F before serving.
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As such, some suggest letting refrigerated eggs come to room temperature before use. If this is important to you, it's considered safe to leave eggs at room temperature for up to two hours. Still, you should be sure to cook them to a safe temperature ( 18 ).
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Eggs stored unrefrigerated should not be washed until they are used. Because the origins of purchased eggs cannot be certain (even when organic or farm fresh), they should always be refrigerated. If you choose to refrigerate, those eggs are committed.
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Avoid keeping the cooked eggs at room temperature for long and refrigerate them within 2 hours of cooking (4). It's also best to store them in the carton or an air-tight container.
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Keep the refrigerator temperature at or below 40° F (4° C). The freezer temperature should be 0° F (-18° C). Check temperatures periodically. Appliance thermometers are the best way of knowing these temperatures and are generally inexpensive.
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If refrigerated, eggs typically stay safe well after their expiration date. Regardless of what that date actually is, the optimal storage time for raw eggs in their shells, according to the USDA, is 3 to 5 weeks.
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Use an appliance thermometer to be sure the temperature is consistently 40° F or below and the freezer temperature is 0° F or below. Refrigerate or freeze meat, poultry, eggs, seafood, and other perishables within 2 hours of cooking or purchasing.
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While a fresh egg stored at room temperature will start to decline in quality after a few days and need to be used within 1–3 weeks, eggs kept in the refrigerator will maintain quality and freshness for at least twice as long ( 15 , 16 , 17 ).
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For optimal quality and safety, dairy products should be stored at refrigerated temperatures between 34°F and 38°F, meats between 33°F and 36°F, and eggs 33°F to 37°F. Fresh vegetables and ripe fresh fruits should be stored between 35°F and 40°F. Always store refriger- ated foods at temperatures less than 40°F.
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Thus, any commercially produced eggs in the United States should be kept in your fridge. SUMMARY In the United States and a few other countries, eggs are washed, sanitized, and refrigerated in order to minimize bacteria. Eggs in these nations must remain refrigerated to minimize the risk of contamination.
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"Hard-boiled eggs should be refrigerated within two hours of cooking and discarded if left out for more than two hours at room temperature," said Rubin. Her recommendation is to leave them in the fridge in their shells for optimal taste and quality, and to only peel them when you're within minutes of eating them.
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Sunny-side-up eggs are suitably done when the yolk is relatively thick but not entirely firm. The yolk fluid can stay runny, as long as the temperature is high enough to kill existing bacteria. While the yolk cooks at 149 to 158 degrees, it's optimal for it to get to 160 degrees to protect against illness.