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First of all, not putting your eggs cooler will allow you to keep them longer: leave them at room temperature so you don’t have to throw them away. Eggs may lose their freshness quickly and are usually eaten 28 days from the date they were laid.
Leaving the eggs at room temperature would make them better for cooking. Recipes for pastries and cakes recommend the use of eggs that have not been put into the fridge because they are easier to whip. If you have this nutrient-rich food, you can, for example, prepare a sugar-free, gluten-free dessert.
The egg is wrapped in a protective layer on the outside, which protects against bacteria and germs that can fit inside. If you buy eggs and their cuticle is intact, you have no reason to put them in the refrigerator. If you want to flaunk your eggs more easily, you can use sodium bicarbonate.
When you keep your eggs cold, they are more likely to condense and the change in temperature promotes the growth of bacteria on the egg shell. Eggs do not withstand temperature changes well: if you have already put your eggs in the fridge, do not pull them out.
On the other hand, if you suspect a salmonella infection, you should put your eggs in the fridge. Do not leave them next to the other eggs at room temperature, as they will eventually infect them. Once they have been placed in the refrigerator, the temperature will kill the bacteria.
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