Food safety specialists are sounding the alarm over improper storage habits of eggs, with common misconceptions that could leave you seriously ill. From salmonella risks to spoilage which you can’t see or smell, eggs can be more dangerous than you think if not properly handled even if they look fine. Improperly refrigerated eggs, especially when left at room temperature for extended periods, can become dangerous to eat. 

The best place to store them is in the fridge, ideally at a temperature of around 4C but avoid storing them in the fridge door. First, to minimise the risk of salmonella, the egg info website administered by the British Egg Industry Council (BEIC), recommends buying eggs with the British Lion mark to ensure that the eggs you are purchasing eggs that have come from hens that have been vaccinated against salmonella. 

According to the experts, storing them in the fridge door is not ideal as the temperature fluctuates more there and eggs should be kept at a constant, cool temperature.  

Moreover, you should store your eggs in their original carton to keep them fresh for longer and shield the eggs from absorbing smells from other foods. The carton also provides some protection against bumps and cracks.

If you do take eggs out of the carton, be sure to store and use them in date order to maintain freshness and always rotate your stock by using the oldest eggs first.

The UK Food Standards Agency recommends that if you break eggs for later use, the liquid egg should be stored covered in the refrigerator, never at room temperature.

The Food Standards Agency wrote: "Ideally, eggs should be stored in the fridge. The storage area should be cleaned regularly. Follow the manufacturer’s advice and avoid storing eggs where they would be exposed to extreme temperature changes.

"Temperature changes can lead to condensation on the surface, which causes increased penetration of Salmonella from the outside of the shell into the egg."

Only break the number of eggs needed for the day, and avoid keeping liquid egg for more than 24 hours. Take out small amounts as needed, and never top up old batches with fresh eggs and make sure you only use one batch completely before starting a new one. 

Never store eggs near raw meat to reduce the risk of cross-contamination and never use dirty, cracked, or broken eggs, as they are more likely to harbour bacteria that could lead to you getting sick. 

Eggs are highly perishable, and once they've been cooked, they should be consumed within a short time frame to avoid food poisoning. If there are any leftovers, store them correctly and eat them within the next 24 hours.