It is recommended that raw shell eggs must be stored at a temperature of 45°f or less because this ensures that the eggs will retain their quality over a long period of time.
The quality of the eggs is maintained below 45°f because cool temperatures help to slow the growth of several bacteria and also helps to avoid the degradation of the eggs.
The rate of degradation at higher temperatures is such that at higher temperatures the loss of quality in one day is equivalent to the loss of quality in one week when kept at temperatures lower than 45°f.
