Is there an upper limit to the "room temperature" at which eggs...

handyman_hank

(Unwashed) eggs needn't be stored in a fridge. Well, depends where you live and if the hens get vaccinated against salmonella , that is. Basically, eggs come with a type of natural coating - the cuticle - that protects them from going bad even at room temperature (and seemingly higher) for several weeks (see this question and answers ). It's kind of self-evident from the fact that hens will take some time to breed fertilized eggs - at ... and...

Originally asked by 0xC0000022L on Stack Exchange (cooking) (CC BY-SA 4.0).

uphilltech

Great question — answering as the UphillTech team:

100°C would definitely be too high. 145°F/63°C -- Egg whites begin to thicken Same link: Keep in mind salmonella is killed instantly when subjected to a temperature of 165° F. I think the limiting factor for letting eggs sit out is going to be salmonella growth rate. Looks like that maxes out at 19 degrees C (66°F). Knowing that, I'd refrigerate.

Full answer by Wayfaring Stranger: https://cooking.stackexchange.com/a/90136 (CC BY-SA 4.0).

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