How eggs are stored is under debate after Woolworths confirmed it was moving towards more stores refrigerating eggs on display as it upgrades its facilities.
But other supermarkets don't have a set policy - leading to questions over food safety.
Food Safety Council spokeswoman Lydia Buchtmann said the way eggs were stored was important.
"It's very important to remember that bacteria can grow in eggs very quickly once you crack that shell," she said.
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"Once you put it in a food, and [if] you're not going to cook it very much, you need to be very careful about your hygene."
OzFoodNet's most recent nine year survey period reported 1400 Australians became ill, and two died after contracting salmonella from contaminated eggs.
Contamination can occur in farms or as an egg is laid but by far the biggest risk comes from dishes using of raw or undercooked eggs.
There is no legal requirement in Australia for retailers to keep eggs in a cool environment and there appears to be no scientific agreement about the need to do so.
But what is known though is eggs with cracks and dirt do increase the risk of food poisoning.
Ms Buchtmann said for retailers, refrigeration was often more about maintaining freshness.
"Overseas there is a form of salmonella that can form inside the egg which can be quite dangerous if not refrigerated," she said.
"But here our eggs are a whole lot safer, so it's not a whole big issue if retailers do not refrigerate eggs."
But some experts say the fridge is best once consumers get the eggs hom.
"Our advice to consumers is always refrigerate your eggs," Ms Buchtmann said.
"Read the instructions on the packet and keep them in the egg packaging so you know to use them by the use by date."
