Eggs should be stored at a temperature of 40°F (4°C) or below to maintain their freshness and prevent the growth of bacteria.

Eggs should be stored in the main compartment of the refrigerator, away from the door, where the temperature is more stable.

Eggs can be stored in the refrigerator for up to 4 weeks from the date of purchase.

Eggs should not be stored at room temperature, as this can allow bacteria to grow and multiply.

Eggs should be stored in a freezer-safe container to prevent freezer burn and maintain their quality.

Eggs can be stored in the freezer for up to 1 year from the date of purchase.

A fresh egg will sink in water, while a bad egg will float.

Frozen eggs should be thawed in the refrigerator overnight or for several hours before use.

Egg yolks and egg whites can be frozen separately in airtight containers.

Hard-boiled eggs can be stored in the refrigerator for up to 1 week.

Hard-boiled eggs should not be frozen, as this can cause the yolk to become rubbery and the white to become tough.

Eggs can be stored in the freezer for up to 1 year for long-term storage.

Eggs can be stored in their original carton in the refrigerator or freezer.

Eggs should be transported in a cool bag to prevent them from getting too warm.

Any of these signs indicate that an egg has gone bad and should not be consumed.