We focus on GOST, or how long eggs can be stored without refrigeration
Eggs of chickens, quails and other birds are rich in easily digestible protein, vitamins and fatty acids.
In order for this healthy product to remain fresh for a long time, you need to know the rules for its selection, storage and processing.
If you don't have a refrigerator, you can extend the shelf life of eggs using sawdust, paper, saline solution, salicylic acid, and other home remedies.
We’ll tell you further about how long eggs can be stored without refrigeration.
Content
Can it be stored at room temperature, for how long, and why is it dangerous?
According to GOST for food eggs, their shelf life varies from 4-5 to 90 days. Heat increases the rate of bacterial growth and protein decay, so it is recommended to keep the product in the refrigerator or cool room. However, if you take precautions, you can leave the eggs at room temperature.
Pathogenic bacteria are present on the shell only in 10-20% of cases, but it is impossible to exclude their presence when purchasing. As a rule, external cleaning is sufficient to remove microbes, but during long-term storage they can penetrate into the shell through small pores.
How to quickly check the freshness of a product?
There are several ways to determine whether an egg is edible:
Shaking. If the contents of the shell dangle freely inside when shaken, this indicates deterioration and disruption of the protein structure.- Into the light. When a spoiled egg is scanned, dark spots and inclusions become visible on the inside of the shell.
- Using salt water. The breakdown of proteins and the activity of bacteria is accompanied by the release of gases, so rotten eggs float in the container, while fresh eggs lie horizontally on the bottom.
To check, you need to dissolve 1 tbsp. salt in 250 ml of cold water and lower the egg into the solution. When purchasing a large batch, you can examine only a few copies without breaking the protective film on the rest.
If the egg floats in the water with the blunt end up, then it must be subjected to long-term heat treatment (for example, hard-boiled).
Shelf life of cooked and raw product
Recommended storage periods depend on several factors:
- varieties;
- shell integrity;
- the state of the white and yolk;
- degree of readiness and method of heat treatment.
By type and variety
When selling eggs, they are divided into table and diet eggs. The former are marked with a blue stamp, and the latter with a red stamp. They differ in shelf life: the table product remains fresh for 25 days, and the dietary product – 7 days.
The category, which is designated by the letter “C” in the marking (CB, C0, C1, etc.), does not affect safety. But large specimens are more likely to be damaged during transportation, so they need to be carefully inspected before purchasing.
In shell and without
The shell is a natural protective barrier that protects the white and yolk from the penetration of bacteria.
If it is damaged, the shelf life of the egg at room temperature is reduced to 6 hours, and the maximum shelf life is reduced to 10-12 hours. After this, consuming the product becomes hazardous to health.
Products with damaged shells should not be eaten raw. regardless of storage duration. If the integrity of the shell is damaged, the contents should be poured into a dry, clean jar and lightly salted. If there are traces of dirt and droppings on the shell, it is not recommended to eat the product.
By cooking method
Finished products retain their properties from 4 hours to 3 days. The shelf life of the dish depends on the integrity of the shell and the cooking method.
For example, soft-boiled or scrambled eggs can be stored indoors for no more than 4-6 hours, and with a thick yolk – up to 12 hours. It is recommended to place the dish in a closed container and place it in a cool, dark place.
Hard-boiled eggs remain edible for up to 3 days, soft-boiled eggs for up to 20 hours. Damage or removal of the shell reduces the shelf life to 10-12 hours and 6-8 hours, respectively.
If the room temperature exceeds +20°C, it is recommended to eat the finished product within 3-6 hours. You can find out how long raw eggs last Here, boiled chicken - here, boiled quail - Here.
Storage methods
To prevent rotting, various traditional methods are used. Their main tasks are:
- limiting oxygen access to the shell;
- preventing the spread of bacteria and their entry;
- inhibition of microbial activity.
When stored in a cellar or pantry, eggs are placed in baskets or boxes, lined with sawdust, cloth, paper or a mixture of coal and bran. The main influence on the shelf life of eggs is not the method of preparation and storage, but the temperature of the environment.
Preserving the freshness of chicken, quail and other eggs
The shelf life of turkey and quail eggs does not differ from that recommended for chicken eggs.. It is not advisable to leave the finished product without refrigeration for more than a day.
Duck and goose eggs, despite the additional oily film, have a shorter shelf life - 7 days. This is due to the high porosity of the shell, which increases the likelihood of infection.
Ostrich eggs retain their freshness the longest. They can be stored at room temperature for up to 2-3 months. He will tell you about storing goose eggs this article, quail - this, home - this.
Useful tips
To prevent premature decay, The following rules must be followed:
- Wash shells only before eating or preparing the product.
- When storing, place the eggs separately, avoiding their contact.
- When choosing, carefully inspect the shell, checking its integrity and cleanliness.
- Store containers with the product in areas with low temperature and humidity (cellar, pantry, etc.), separately from raw fish, meat and products with a strong aroma.
The egg is then dried with a paper towel and stored separately from those intended for long-term storage. After cleaning, it remains fresh for no longer than 4-8 days.
Conclusion
Table eggs with intact shells can be stored without refrigeration for 25 days, and diet eggs for up to 7 days. To keep the product fresh, it should be placed in cool, dry and dark rooms. Failure to comply with the regimen can lead to severe food poisoning.
