Refrigeration increases the lifespan of an egg up to about 5 times. At room temperature eggs will spoil much faster. As eggs age a air pocket forms because eggs are in fact porous. Also in countries like the United States were most people by commercial eggs as opposed to eggs from locally raised chickens that are actually free-ranged the chances of salmonella is greatly increased.
As eggs lose freshness, the quality of the egg can be seen in several stages:
No it would be terribly bad for you and the will smell, from anonymous
They are considered safe, unrefrigerated, after no more than 2 hours. But this must depend on what the eggs are made of. A chocolate egg will be safe unrefrigerated for years.
Unrefrigerated pumpkin pie isn't safe because it has eggs and milk in it.
It is not safe to eat unrefrigerated eggs because they can spoil and may contain harmful bacteria. It is important to store eggs in the refrigerator to keep them fresh and safe to eat.
Duck eggs can be left unrefrigerated for up to 2 hours before they may no longer be safe to eat. It is recommended to refrigerate duck eggs as soon as possible to maintain their freshness and safety.
Ideally, it shouldn't be left unrefrigerated for more than an hour after it has been dressed.
Eggs can be good for about 2 hours unrefrigerated. Factors that can affect their shelf life include temperature, humidity, and how they were handled and stored.
For keeping quality and safety, eggs should be refrigerated.
Prune juice on its own has flushing effects on the digestive system. Opened, unrefrigerated prune juice is seen as potentially dangerous to drink depending on how long it has been left out, or how old the juice is.
Pickled eggs can last unrefrigerated for about 1-2 weeks. Factors that can affect their shelf life include temperature, exposure to air, and the acidity of the pickling solution.
Breast milk is safe to consume when left unrefrigerated for up to 4 hours. After that, it should be discarded to prevent bacterial growth.
Cooked eggs - as with any other potentially hazardous food - should not be unrefrigerated for more than 2 hours. Time to actual spoilage is uncertain and is dependent upon many variables.