In Ecuador you’ll often see eggs sitting on the counter at the store (and at home), and it’s not because people are careless—it’s because most eggs here are usually sold unwashed, which changes how they should be stored.
Why they’re often not kept in a fridge
Eggs naturally have a thin protective coating on the shell called the cuticle (or “bloom”). It helps block bacteria and slows moisture loss.
- In Ecuador (and many countries), eggs are commonly not industrially washed, so the cuticle is still there → room-temperature storage is generally okay for a reasonable time.
- In places like the U.S., eggs are often washed/sanitized, which removes that protective layer → they’re treated as needing a strict cold chain (refrigerated from start to finish).
A key idea: temperature swings are worse than either choice.
If eggs are warm, then chilled, then warmed again, condensation can form on the shell, and moisture can make it easier for bacteria to move through pores. So the best practice is: pick one method and be consistent.
How long to keep eggs (practical home guidelines)
This depends mostly on how warm your kitchen is.
If you store eggs at room temperature (common in Ecuador)
- Cooler home (Sierra, shaded kitchen ~18–22°C): about 2–3 weeks
- Warmer home (coast, ~24–30°C): about 1–2 weeks (quality drops faster in heat)
If you refrigerate eggs
- 3–5 weeks is a sensible guideline for good quality (often still usable longer if handled well, but quality keeps declining).
If you’re ever unsure how old they are, a simple rule is:
- Coast + counter: aim to use within 10–14 days
- Sierra + counter: aim to use within 2–3 weeks
- Fridge: aim to use within a month
Best practices (simple, high-impact)
- Don’t wash eggs before storing
Washing can remove the cuticle and can push bacteria into the shell pores.
- If dirty: wipe dry (paper towel).
- If you want to wash: do it right before cracking.
- Store stable and cool
Keep eggs:
- out of sunlight
- away from the stove/oven
- in a cool cupboard or corner
- Pointy end down
It helps keep the yolk centered and slows quality loss. - If you refrigerate, don’t bounce back and forth
Take out only what you’ll use. Store eggs in the main body of the fridge (not the door). - Cracked egg = special case
If an egg is cracked:
- refrigerate immediately
- use within 1–2 days
- if you don’t know how long it sat cracked, discard
How to check if an egg is bad
The best method: crack test + smell
Crack the egg into a separate bowl first (not straight into your recipe).
- If it has a strong rotten/sulfur smell → throw it out
- If it smells normal → it’s usually fine
Look test (after cracking)
Discard if you see:
- unusual pink/green tint, or
- slimy/odd texture
(Cloudy egg white can be normal and often means it’s relatively fresh.)
Float test (useful, not perfect)
Put the egg in water:
- Sinks and lies flat: fresh
- Sinks but stands upright: older but often usable (cook thoroughly)
- Floats: usually too old / higher spoilage risk → best to discard
Why it floats: the air pocket grows as the egg ages.
Quick “what should I do in Ecuador?” rule
- If your kitchen is cool (many Sierra homes): counter storage is fine → use within 2–3 weeks.
- If your kitchen is warm (many coastal homes): either use quickly (1–2 weeks) or refrigerate and keep consistently cold.
