How Eggs Stay Fresh: The Big Chill

Eggs are a big deal in the global food market. But not every country treats them the same way. In the U. S. , eggs get a bath and a chill before hitting the shelves. This can be a problem when sending them to other countries. So, what's the best way to keep eggs fresh for a long time? A study looked at four ways to handle eggs and how they fared over 27 weeks. Some eggs were left as is, some got a wash, others got a wash and a coat of oil, and a few were chilled for three weeks before washing. These eggs were then split into two groups: one kept cool at 4°C and the other left at room temperature (22°C).The study found that eggs left at room temperature lost more weight, especially the unwashed, washed, and washed-after-chill ones. The oiled eggs held up better, losing weight similar to those kept cool. The chill factor was huge for egg quality. After just one week at room temperature, the unwashed, washed, and washed-after-chill eggs dropped to a lower grade. The oiled eggs stayed top-notch for four weeks. For the cooled eggs, the unwashed and oiled ones kept their grade for the full 27 weeks, while the washed and washed-after-chill ones lasted 18 weeks. This study shows that keeping eggs cool is key to maintaining their quality over time. It's a simple lesson: if you want your eggs to stay fresh, give them the chill treatment.