Because bacteria thrive at temperatures between 40 and 140 degrees, refrigeration is mandatory. Hens lay peewee, small, medium, large, extra-large and jumbo eggs. Each has 66 to 94 calories, depending on size. Keep eggs in their original carton to prevent absorption of odors. Use cooked eggs within a week.
Raw eggs maintain quality for about four weeks.
If you plan to use eggs later, refrigerate in their shells. Holding eggs under running water or in a bowl of water will help release the shell membranes. Tap gently on a countertop to make a fine crackle. Then, roll back and forth between hands. The egg whites get tough, however.