No Salmonella for us, thanks.

Eggs are the foundation of hearty breakfasts, decadent pastries, and creamy aiolis. But while eggs add protein and fat to whatever you’re cooking, they don't come without food-safety risks. Depending on where in the world you live, you can find eggs stored either in the refrigerator or sitting at room temperature on the kitchen counter. But what's the best way to make sure your eggs are safe to eat?

Luckily, we did some research for you. And to make a long story short: If you live in U.S., refrigerate your eggs.

Just like with raw chicken, eggs can potentially carry the bacterium Salmonella enteritidis, which can cause serious stomach issues. The United States Department of Agriculture requires all eggs that abide by their grading system to be sanitized before you buy them. So, unless you’ve bought fresh eggs from your a farm stand, most eggs you eat have been rinsed in a bacteria-killing solution.

While this solution removes Salmonella from the exterior shells, eggs could still be contaminated on the inside (since the shells have microscopic pores that don’t always block bacteria.) That means, in rare cases, you can find Salmonella in a properly stored, uncracked egg.

While the possibility of contracting an illness from Salmonella does exist, there are several government agencies that work to prevent food-borne illness from getting from the farm to your supermarket to your home. One of the techniques they all agree on is refrigeration. By keeping eggs cold, potentially harmful bacteria can’t grow. And once you cook them thoroughly (until the yolk and white are both solid), any lingering bacteria will be killed.

Other countries, such as ones in Europe, take a different stance on egg safety. Their eggs don’t receive the same sanitizing wash that American eggs do, which leaves behind the protective natural coating. Some government agencies believe this natural barrier is enough to protect eggs from Salmonella, which is why many European households keep their eggs at room temperature.

But if you’re in the United States, it’s best to follow USDA guidelines and keep your eggs cold. Once your eggs are placed in the fridge, they'll be safe to eat for three to five weeks.

Gabby Romero is a writer based in New York. As Delish’s Editorial Assistant, she writes stories about the latest food trends and is also the human at the other end of info@delish.com.   She loves eating spicy food, reading cookbooks, and adding a mountain of Parmesan to any dish she can.

What Is Cream Of Tartar?

Does Butter Need To Be Refrigerated?

Coffee Vs. Espresso: What's The Difference?

Celebrate The Season With A Beer Advent Calendar

The Best Prime Day Coffee Maker Deals

The 10 Best Amazon Prime Day Stand Mixer Deals

40 Secret Santa Gifts Anyone Will Love

Why You Should Be Drinking Fair Trade Coffee

The Best Way To Clean Your Microwave

Made In Dropped A New Dutch Oven Color

4 Best Collagen Powders, According to Experts

33 Magical Gifts For Harry Potter Fans

A Part of Hearst Digital Media

Delish editors handpick every product we feature. We may earn commission from the links on this page.

©Hearst Magazine Media, Inc. All Rights Reserved.