Can't eggs be put in the kitchen cupboard in hot weather?

Eggs are best placed in a ventilated place or directly in the refrigerator. It is not recommended to put it in the kitchen cabinet, which is easy to stink and deteriorate.

The storage method of eggs in hot weather is as follows:

1, edible oil coating method.

Coating a thin layer of cooking oil on the surface of eggs and then storing them in a cool place can prevent the evaporation of carbon dioxide and water in eggshells and the infiltration of bacteria. Summer can be preserved for about 36 days. However, this method is only suitable for use when the temperature is between 25 and 30 degrees Celsius.

2. Rice bran filling method.

Clean and dry-clean wooden barrels or water tanks. Spread a layer of chaff at the bottom, about 1 ~ 2cm, and then put a layer of eggs, which are slightly separated. Fill the gap with chaff, lay another layer of chaff and put another layer of eggs. Cover the box and put it in a cool and hidden place. It won't be bad for half a year.

3. Lay pine needles.

Put u > on the bottom of a clean and dry container; Spread 1 layer of pine needles on the pine needle leaves of shrimp cm, then put 1 layer of eggs, and repeat this alternately until the container is full. The last layer is made of pine needles with a thickness of about 1 cm, and then covered on the barrel. It can be stored indoors in a cool and dry place for 3~4 months.

4. Bean stuffing method.

Hiding eggs in millet shells is helpful to inhibit the activities of spoilage bacteria around eggs, inhibit the metabolism of eggs themselves and prolong the storage time. However, you can also use miscellaneous grains such as soybeans and red beans instead of millet. The fresh-keeping effect of beans is better than that of chaff, which can generally be kept fresh for 7~8 months.

5. Salt saves eggs.

Clean fresh eggs, take a clean jar or jar, sprinkle a layer of salt on the bottom, put another layer of eggs, separate them with paper, then sprinkle another layer of salt, put another layer of eggs until the jar is full, and then cover the last layer of salt tightly, so that preserved eggs can be kept for several months without deterioration.