Households typically consume 10-30 eggs per month, with a storage period of 1-2 weeks. A regular household refrigerator’s crisper drawer (temperature: 0-5℃, humidity: 70%-80%) suffices. Place eggs with the large end upwards in a fresh-keeping container (avoid direct contact with odorous foods) to maintain freshness—no additional cold storage is needed.
For fast egg turnover (3-5 days), a commercial refrigerated cabinet (capacity: 100-200L) works. Control the temperature at 2-4℃ to ensure freshness while avoiding the high costs (construction + operation) of cold storage, offering better cost-effectiveness.
If eggs need to be transported to the market within 1 week and the ambient temperature is below 20℃, store them in a ventilated, cool, and dry room (such as a basement). Lay a layer of straw or foam mats to isolate ground moisture—temporary preservation is achievable without cold storage.
For storage periods exceeding 1 month (e.g., seasonal stockpiling, waiting for processing), a professional cold storage is required:
- Temperature control: 0-2℃ (temperatures below 0℃ may cause freezing cracks; above 5℃ accelerates bacterial growth);
- Humidity control: 75%-85% (low humidity leads to eggshell water loss and weight reduction; high humidity fosters mold growth);
- Advantage: The constant temperature and humidity environment extends the egg shelf life to 2-3 months, reducing breakage and spoilage rates and minimizing economic losses.
To reserve inventory for over 15 days to meet sales peaks (e.g., holidays), a small cold storage (area: 50-100㎡) is recommended. Use shelves for layered storage (to avoid extrusion) to ensure stable supply and reduce transportation costs from frequent purchases.
For eggs requiring long-distance transportation (over 3 days) or export, pre-cool them in cold storage for 24 hours (lowering the egg temperature to 2℃) before loading into refrigerated transport vehicles. This prevents spoilage from temperature fluctuations during transportation—making cold storage an essential pre-treatment and storage facility.
- Pre-storage screening: Remove broken eggs, those with stained shells, and misshapen eggs to avoid contaminating others;
- Avoid frequent flipping: Eggshells have a natural protective film (shell membrane). Frequent flipping easily damages this membrane, increasing the risk of spoilage;
- Cold storage maintenance (if built): Regularly clean the evaporator (to prevent frost buildup affecting refrigeration), calibrate temperature sensors (to avoid temperature deviations), and conduct daily disinfection.
