How to Store and Cook Eggs Safely for Optimal Nutrition

Eggs are a common food, but handling them safely is essential to avoid health risks. Salmonella and listeria are the main dangers linked to improper storage or preparation. Experts recommend following simple guidelines to keep consumption safe and nutritious.

A single chicken egg provides around 6.5 grams of protein and 5.2 grams of fat, along with key micronutrients. Duck and goose eggs contain more calories and are usually reserved for baking. When buying, check the label: eggs marked 'D' should be eaten within a week, while 'C' indicates a standard shelf life.

Eggs stay fresh for up to 25 days if kept below +20°C. The shell must be clean and unbroken, though colour makes no difference to quality. Grades range from 3 (35g) to premium (75g), based on weight. To reduce infection risks, avoid raw or soft-boiled eggs. Before cooking, wash the eggs, then clean hands and utensils with soap. A quick freshness test involves placing an egg in water—if it floats, it has spoiled. Russian food safety campaigns by Rospotrebnadzor cover general hygiene but do not focus specifically on egg handling. No major state-led or scientific initiatives on egg safety education have been reported in recent years.

For healthy adults, the advised limit is 1–2 eggs, 3–4 times a week, with breaks in between. Proper storage, cooking, and hygiene help prevent contamination. Following these steps ensures eggs remain a safe and beneficial part of the diet.