How to Store and Cook Eggs Safely in Russia—And Why Many Still Get It Wrong

Eggs remain a popular food in Russia, but many consumers still lack clear guidance on safe handling and storage. While they provide essential nutrients, improper use can pose health risks like salmonella and listeria. Experts recommend following simple rules to reduce dangers and maximise freshness.

A single chicken egg contains around 6.5 grams of protein, 5.2 grams of fat, and key micronutrients. Duck and goose eggs, however, are richer in calories and mostly used in baking rather than daily meals.

In stores, eggs are labelled by type and freshness. A 'D' (dietary) stamp means they must be eaten within a week, while 'C' (table eggs) have a standard shelf life. Weight categories range from Grade 3 (35 grams) to premium (75 grams). The shell should always be clean and unbroken, though colour does not affect quality. To check freshness at home, place an egg in water—if it floats, it has spoiled. Storage is best at temperatures below +20°C, keeping them fresh for up to 25 days. Before cooking, wash the eggs and clean hands, utensils, and surfaces with soap to prevent contamination. Health authorities advise against raw or soft-boiled eggs, recommending hard-boiled or fried preparations instead. For a balanced diet, adults should eat no more than 1–2 eggs, 3–4 times a week, with breaks in between. Despite these guidelines, public awareness in Russia has seen little progress over the past decade. Without major health campaigns or stricter labelling rules, salmonella cases remain high, with 10,000–15,000 infections reported yearly.

Proper egg handling reduces health risks while preserving nutritional benefits. With no major improvements in consumer education, many still rely on unmarked eggs without standardised safety checks. Following storage, cooking, and consumption guidelines helps lower infection risks and ensures better food safety.