It's better to err on the side of caution when it comes to food safety. Leaving eggs at room temperature for an extended period can increase the risk of bacterial growth, particularly Salmonella, which can cause foodborne illness. Therefore, it's not advisable to consume eggs that have been left at room temperature for too long.
To determine if the eggs are still good or if you should toss them, you can perform a simple test called the "float test." Fill a bowl with water and gently place the eggs in it:
- If the eggs sink to the bottom and lie flat on their sides, they are fresh and safe to eat.
- If the eggs stand upright on the bottom but are still submerged, they are a bit older but should still be safe to eat.
- If the eggs float to the top, they are no longer fresh and may be unsafe to eat. It's best to discard them in this case.
The float test works because as an egg ages, the air cell inside it becomes larger, causing it to become buoyant and float in water. Fresh eggs have a smaller air cell, so they sink.
If the eggs pass the float test, you can crack them open into a separate bowl before using them. Check for any unusual odors, discoloration, or off-putting appearance. If everything seems normal, they should be safe to use for cooking.
Remember, it's always better to store eggs in the refrigerator to maintain their freshness and minimize the risk of bacterial growth. If you're ever unsure about the safety of any food item, it's best to discard it to avoid the risk of foodborne illness.