Refridgerate or kitchen counter storage

Sydney Acres said:

...The Salmonella issue could also explain the 45 day limit, as even refrigerated bacteria will eventually grow, just very slowly.

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Sydney Acres said:

Quote:
How quickly an egg loses weight would depend both on temperature and humidity. Low temperature decreases evaporation to some degree, but high humidity also decreases evaporation. Changing either of those two factors will affect your evaporation rate. The slowest evaporation will occur at low temperatures with high humidity (cool and moist), and the fastest evaporation will occur at high temperatures with low humidity (warm and dry). That's why I think my eggs last so long in the refrigerator in solid cardboard cartons -- the mild evaporation within the solid cartons raises the humidity within the cartons, and that minimizes any further evaporation. With the vented cartons, the moisture that evaporates from the eggs is vented out and lost, so humidity stays low and the eggs dehydrate faster, despite being in the refrigerator.

To say that an egg at room temperature ages as much in a day as a refrigerated egg does in a week is a great way to get a point across, and is easy to remember, but is a hugely inaccurate generalization. While most refrigerators have a fairly narrow range of temperatures and humidities, that cannot be said of "room temperatures." Room temperature and humidity in Arizona during July is very different from that in Maine during February or Seattle during November. There are many days when the temperature and humidity of my garage would provide much better storage conditions than my refrigerator!
Good points, great write ups, thanks!

I was thinking about the house humidity in relation to 'testing' this...but seriously, with my low volume of eggs, I'm really not too concerned and won't bother about it.

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