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Storing: EggsAlways store eggs in the refrigerator. Bacteria inside or on the outside of an egg multiplies much faster at room temperature than in your walk-in.
An egg stored under refrigeration for one week will be fresher than one stored at room temperature for just one day! The inside of an egg may be bacteria free, while due its porous nature, the shell may hold a high bacteria count.
To reduce risk of transferring that bacteria to your guests, always thoroughly cook your eggs using the following guidelines:Whole Eggs, whipped 156 degrees
Whites 149 degrees
Yolks 158 degrees
Eggs plus liquids 185 degrees
