we are told we dont need to keep them in the fridge ( which I dont) but after having some leftover from breakfast, I put them, unshelled in a dish for later, and I know this is a silly question, but why can you keep them unfridgerated when raw but in a fridge when cooked ?
It's not so much about where you keep it's keeping them at a consistent temperature. They are best kept in a larder as kitchens are not a consistent temperature. The next best thing is the fridge.
The shell is a natural defence between the edible bit and the bugs in your kitchen ... once that's removed you need to reduce the chance/effect of contamination by keeping cool.
SDave there are hopefully no bugs in my kitchen. I thought the danger was the egg not the kitchen. Ive always done this though and never come to harm , but I just wondered why . Thanks everyone
Oh Chuck, I dont mean I have a sterile kitchen, but no bugs running around is what I mean, like insect legs in the cutlery tray like I saw on a programme the other day on tv
It's not running about bugs you have to worry about, it's the bacteria none of us can see - have you never watched Kim and Aggie analysing worktop swabs?
We keep ours in the fridge as we don't have a larder, and the catz would boot them off the worktop if we left them out.