NDLE Food Service Practice Test

Eggs have tiny pores in the shell that let moisture escape and air move in and out. Storing them in the refrigerator lowers temperature, which slows that moisture loss and also slows bacterial growth. This helps keep the eggs fresher and safer to eat. If kept at room temperature, especially in warm conditions, eggs can dry out and quality can decline faster, and bacteria can multiply more quickly. Refrigeration doesn’t harden the shell or remove its porosity; those are not affected, and options suggesting increased moisture loss are opposite of what happens.