Do Eggs Need to Be Refrigerated? The short answer: It depends on where you live. In the United States, yes — eggs must be refrigerated to prevent foodborne illness. But in many other countries, eggs are kept at room temperature without issue.
In this guide, ChopChop USA will explore why refrigeration is necessary in the U.S., how salmonella plays a role, and why other countries don’t refrigerate eggs. We’ll also cover the pros and cons of egg refrigeration so you can make informed decisions in your kitchen.
It’s All About Salmonella
Salmonella is a harmful bacterium that can be found inside or on the surface of an egg. In the U.S., it’s a major concern in the egg industry. Eggs can become contaminated with salmonella during the laying process if the hen is infected. Contamination may also occur after laying if the eggs come into contact with fecal matter or dirty surfaces.
Naturally, eggs are coated with a protective layer called the cuticle or bloom, which seals the shell’s pores and helps keep bacteria out. However, in the U.S., eggs are thoroughly washed before sale — a process that removes this natural barrier. Without it, the porous shell becomes more susceptible to contamination.
To compensate for the loss of the protective coating, refrigeration is necessary. Keeping eggs cold slows down bacterial growth and helps preserve their freshness. The cooler temperature reduces the risk of salmonella multiplying, making refrigerated storage essential for food safety in the U.S.
United States vs. Other Countries
Egg refrigeration practices differ dramatically across the globe. The primary reason is how countries handle salmonella prevention and egg processing before the eggs reach consumers.
Refrigeration Necessary in the United States
In the U.S., all commercially sold eggs must be washed and sanitized before distribution. While this removes dirt and potential pathogens, it also strips away the cuticle — the natural coating that protects the egg. Without this barrier, eggs become more vulnerable to bacteria.
To address this, U.S. guidelines from the FDA and USDA require that eggs be stored and transported at temperatures below 45°F (7°C). Refrigeration significantly slows the growth of any bacteria that may have penetrated the shell, lowering the risk of foodborne illness. Additionally, most American households store eggs for up to 3–5 weeks, and refrigeration extends shelf life while maintaining quality.
Due to past salmonella outbreaks and the centralized industrial nature of egg production in the U.S., these strict precautions are necessary. For safety and compliance with regulations, Americans must refrigerate their eggs from the moment of purchase until use.
Refrigeration Unnecessary in Europe and Other Countries
In contrast, many European countries, including the UK, do not refrigerate eggs — and that’s completely safe in those regions. Why? Because their approach to salmonella prevention starts with the hen, not the egg. Vaccination against salmonella is common practice for laying hens in Europe. As a result, the risk of eggs being contaminated is significantly lower from the start.
Additionally, European eggs are not washed or sanitized like in the U.S. — meaning the cuticle remains intact, continuing to shield the egg from external bacteria. With the natural barrier preserved, refrigeration isn’t needed under most circumstances.
Moreover, European food safety authorities advise against refrigeration during distribution, as sudden temperature changes (e.g., moving cold eggs into warm environments) can lead to condensation. This moisture may encourage bacterial growth on the shell. In these countries, room temperature storage is not only acceptable but encouraged by their food safety standards.
Other Pros and Cons of Refrigeration
Pros of Refrigeration:
- Extended shelf life: Refrigerated eggs can last several weeks longer than those stored at room temperature.
- Safety assurance: Especially in countries where eggs are washed, refrigeration is crucial to prevent bacterial growth.
- Consistency with recipes: Many baking recipes, especially in the U.S., are developed with refrigerated eggs in mind.
- Slows spoilage: Cold storage reduces the risk of rotting, odors, or off flavors.
Cons of Refrigeration:
- Loss of flavor and texture: Some chefs believe that eggs stored at room temperature have a richer taste and better texture in certain dishes.
- Condensation risk: Moving refrigerated eggs to a warmer environment can cause condensation, which may draw bacteria through the shell.
- Energy use: Constant refrigeration uses energy, which may be unnecessary in low-risk environments.
- Inconvenience for some recipes: Room-temperature eggs whip better and integrate more smoothly into batters — requiring extra time to warm cold eggs before baking.
Ultimately, whether to refrigerate eggs comes down to your local practices, food safety standards, and personal cooking preferences.
Conclusion
So, do eggs need to be refrigerated? In the U.S., absolutely — it’s a matter of safety. But in many other parts of the world, unwashed eggs can safely be kept at room temperature, thanks to different farming and sanitation practices.
At ChopChop USA, we care about everything that touches your kitchen. That’s why we offer premium kitchen tools — from Titanium Cutting Boards and Double-Sided Titanium Cutting Boards to our durable Stainless Steel Frying Pans. Whatever your cooking style, we’re here to elevate it with quality and innovation.