Not all eggs need to live in the fridge.
In the UK — unlike the US — it’s perfectly normal to store fresh eggs at room temperature. But how long is too long? And what do you need to know if you’re running a kitchen or food business?
Let’s break it down.
Why UK Eggs Can Skip the Fridge
In Britain, eggs aren’t washed or bleached like they are across the pond. And that’s actually a good thing.
Here’s why:
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They keep their natural coating — Called the bloom or cuticle, this invisible layer protects the egg from bacteria sneaking in through the shell.
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It’s the law — EU and UK food regs don’t allow egg washing for retail sale. Why? Because washing strips off that protective coating.
So when eggs come straight from the farm, they’re already armed with nature’s own food-safe sealant.
That means:
- You can store them at room temperature (for a bit).
- But it’s not a free pass to ignore hygiene.
People often ask us, “how come the supermarkets stock eggs unrefridgerated?” Well, it’s the same reason. British eggs have natural protection. Supermarkets churn through stock quickly so, in theory, they don’t need to refrigerate them and can rely on that natural protective coating for the short time that the eggs are on their shelves.
That said, always check dates on shop-bought eggs and choose the freshest ones to ensure minimal time on shelf. Some shops have old eggs and poor stock rotation.
How Long Do Eggs Last Without Refrigeration?
The answer depends on one key thing: temperature.
Here’s a rough guide:
In a cool, dry room (under 20°C / 68°F):
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7 to 14 days — That’s your safe window if eggs are unwashed and freshly laid.
In warmer rooms (over 20°C):
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Just a few days — Bacteria love the heat. So if your kitchen’s on the warm side, don’t hang about.
After refrigeration:
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3 to 5 weeks — Once they’re chilled, keep them chilled. Taking them in and out of the fridge causes condensation, which invites bacteria.
Pro tip: Got a hot summer spell? Stick ‘em in the fridge, even if you don’t usually.
Quick Ways to Tell If an Egg’s Off
Even the freshest eggs can spoil. So before you crack one into your fry-up, try these:
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The float test — Drop the egg in a large, deep bowl of water.
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Lies flat? All good.
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Stands upright? Use it soon.
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Floats? Bin it.
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The sniff test — Trust your nose. A bad egg smells like something died inside it. No joke.
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Visual check — Look for cracks, slime, or weird colours. And always crack each egg into a separate bowl before adding to the mix— just in case.
Food Businesses: How to Handle Eggs Safely
If you’re in catering, hospitality or food retail — listen up.
Eggs are classed as high-risk foods. That means mishandling them can land you with serious fines, or worse — a Salmonella outbreak.
Here’s what to do:
1. Only use trusted suppliers
Buy from British Lion certified farms or equivalent schemes. These eggs are traceable, inspected, and held to top food safety standards.
2. Don’t wash the eggs
Washing strips off the cuticle. If an egg’s dirty, it shouldn’t be served — full stop.
3. Store them consistently
Avoid extremes. Don’t leave eggs on a windowsill, by an oven, or anywhere temperatures swing.
4. Track best-before dates
Yes, eggs legally need one. And yes, businesses need to follow it — no guessing.
5. Use FIFO
“First In, First Out” — it’s not just retail lingo. Rotate your stock so older eggs get used first.
Why Food Hygiene Training is Non-Negotiable
If your team’s handling eggs, they must know what they’re doing.
You might think common sense is enough. It’s not. One mistake — one raw egg contaminating a prep surface — and you could end up with a full-blown food poisoning case.
That’s why food hygiene training isn’t just smart — it’s the law.
Here’s what proper training covers:
Cross-Contamination Dangers
Raw egg on a chopping board. Unwashed hands going from batter to salad.
It only takes seconds for bacteria like Salmonella to transfer — and spread.
Training teaches your team:
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To separate raw and ready-to-eat foods
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When (and how) to wash hands
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How to properly sanitise tools and surfaces
Temperature Control
Eggs may be shelf-stable for a while, but once chilled — they stay chilled.
Staff should know:
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Safe storage temps (below 20°C unrefrigerated, ideally 5°C or lower if chilled)
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Out-of-fridge shelf-life vs in-fridge shelf-life
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Why re-chilling eggs is a no-go
Personal Hygiene Standards
This one’s obvious — but it’s often overlooked.
Clean hands, tied-back hair, no jewellery, and no working while ill.
Proper Cooking Techniques
Most harmful bacteria are destroyed when eggs are cooked until both the white and yolk are firm.
But dishes like mayo, hollandaise or mousse need special care. You’ll want to:
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Use pasteurised eggs
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Follow safe prep methods
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Understand when to avoid using raw eggs entirely (e.g. for vulnerable groups)
Food Hygiene Training That Ticks Every Box
At Essential Food Hygiene, we offer:
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Level 2 Food Hygiene & Safety certification
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UK-compliant courses for catering, retail, early years and more
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Fully online training with instant, accredited certification
Whether you’re onboarding new staff or brushing up your team’s knowledge, we’ve got the course to help you stay compliant — and confident.
Ready to get certified?
Check out our Level 2 Food Hygiene Course and keep your eggs (and your kitchen) safe.
