How long can raw eggs not be refrigerated but safe to cook and eat?

It is not recommended to leave raw eggs unrefrigerated for any extended period, even if you plan to cook them.

Here's why:

* Bacteria Growth: Salmonella bacteria can contaminate eggs, and they can multiply rapidly at room temperature.

* Foodborne Illness: Consuming raw or undercooked eggs can lead to foodborne illness like salmonellosis, which causes symptoms like diarrhea, fever, and abdominal cramps.

Recommendations:

* Refrigerate eggs immediately: Store eggs in the refrigerator at 40°F (4°C) or below.

* Use within recommended time: Refrigerated eggs are typically safe for up to 3-5 weeks after the "sell by" date.

* Cook thoroughly: Eggs should be cooked to an internal temperature of 160°F (71°C) to kill harmful bacteria.

Exceptions:

* Commercial egg products: Some commercial egg products like pasteurized liquid egg whites are safe to use without refrigeration. Check the product label for specific instructions.

In summary, it's best to err on the side of caution and always refrigerate raw eggs as soon as possible to minimize the risk of foodborne illness.