Many people store eggs in the refrigerator door tray for convenience, but experts now warn this common habit can increase food-safety risks. Health authorities recommend storing eggs at 0–10°C (South Korea) or below 4°C (U.S. FDA) because washing during distribution removes a protective shell film and makes eggs vulnerable to pathogens like Salmonella. The fridge door experiences frequent temperature swings each time it opens, causing condensation and creating conditions that help bacterial growth. Strong odors from kimchi and other side dishes can also permeate eggs through their porous shells, harming flavor. Specialists advise keeping eggs in their original carton on a deeper, inner shelf where temperature is more stable. The key is consistent cold, not just low temperature—small changes in where you place an egg can affect both safety and taste.
