Don't care, keep them wherever you fucking want. Who will stop you?

You don't need to, but they will last longer if you do.

>For proper eggs you don't put them in as moisture builds up on the inside of the shell.

Pardon? It's the shell that's compromised that increases how internally porous it is after a soda*/chlorine wash, the internal membrane is therefore more susceptible to infections once this barrier is lowered. There's already enough moisture inside the membrane, which is as sealed as it can be, and therefore no real threat. Unwashed eggs from the UK also show good faith that the hens aren't trampling about in their own shit. They usually lay in slanted hatches that gently roll onto a conveyor belt which carries them to the inspection/packing area.

I keep them in the fridge out of preference. Keep them where you like, but don't ever put myths about eggs about ever again.

Yours,
Big Egg.

*Soda does the most damage.

If you keep them in the fridge, then your boil timing goes all to fuck.

I left an egg on a radiator for a month to give to someone as a prank, expecting it to smell when cracked, but he cooked and ate it without noticing and before I could stop him. It didn't make him ill and he said it tasted completely normal.

I think you can tell when eggs are off, the yolk seems to stick to the inside of the shell more than usual. I've had a few recently where it was slightly stuck and they didn't taste off.

>For proper eggs you don't put them in as moisture builds up on the inside of the shell.

I've never heard this before. As >>13981 says aren't eggs already full of moisture on the inside of the shell?

At the back of my cupboard is a box of 7 year old eggs. They look fine, but feel a little fluffy and roll like mexican jumping beans.

>>13983

A little bit of experimentation is required, but I find 4:30 to 4:45 is ideal for soft boiled eggs, if you're taking them from the fridge and putting them straight into a rolling boil.