Most eggs should be stored in the refrigerator at or below 40 degrees Fahrenheit, and should also be used within three weeks of purchase. Perhaps most importantly, make sure that there are no cracks in your eggs before cooking them, since there are more risks to eating cracked eggs than you might assume.

Eating cracked eggs with a ruptured membrane gives you an increased risk of Salmonella poisoning, since bacteria get past the eggshell through the cracks. If an egg has a very small, thin "hairline crack" and you're sure the membrane is intact, you can still use it, so long as you cook the egg thoroughly, but when in doubt, toss it.

Consuming undercooked eggs can also lead to Salmonella infection, which causes an upset stomach and diarrhea up to 72 hours after eating. If you make sure to buy fresh, uncracked eggs at the store, but they crack on the way home, you can crack the eggs into a bowl, cover them tightly, and refrigerate them, per the USDA.