For years, most people believed that storing eggs in the fridge door was perfectly fine.
That’s where the little egg holders are, right?

Wrong.

According to food safety experts, this one common habit may actually shorten the shelf life of your eggs and even increase the risk of contamination.

Here’s Why the Fridge Door Is the Worst Place

Your fridge door experiences the most temperature fluctuation — every time it’s opened, cold air escapes, and warm air rushes in.

Eggs are extremely sensitive to temperature changes, especially when moving between cold and warm environments.
Repeated fluctuations can create condensation on the shell, which can lead to bacteria growth.

The Proper Place to Store Eggs

Experts at the UK’s Food Standards Agency and USDA in the U.S. agree:
🥚 Store eggs on a middle shelf, at a constant temperature of around 4°C (39°F).
🥚 Keep them in their original carton — this protects the eggs from absorbing strong odors and moisture loss.

Never wash eggs before storing them. Washing removes their natural protective coating (called the “bloom”), which helps block bacteria.

Bonus Tip: Never Store Cooked Eggs in the Same Container

Cooked and raw eggs must be kept separate — combining them can allow harmful bacteria to transfer between proteins, especially in humid conditions.

So, Should You Be Worried?

Not if you start doing it right today.
If your eggs are properly stored, they can stay safe for 3–5 weeks.
If left in the fridge door? You may be cutting that in half.

Small fact. Big difference.
Sometimes it’s the simplest habits that matter most.