If you include eggs in your lunchbox, it's important to follow specific storage rules to ensure food safety. Pauline Pied, a nutritionist, explains how to properly handle eggs in prepared meals to avoid the risk of foodborne illness. Eggs are a popular and economical source of protein, often used in homemade lunches. They can be added to salads, sandwiches, or omelets for a nutritious and convenient meal. However, it's essential to understand how long these meals can safely remain at room temperature. According to Pauline Pied, "The rule is simple," she says, "a homemade cooked dish should not remain more than two hours at room temperature before being consumed or placed in the refrigerator." This guideline, set by the National Agency for Food Safety (Anses), is designed to reduce the risk of harmful bacteria multiplying in food. This rule applies not only in the kitchen but also to lunchboxes prepared in the morning and eaten later in the day. "It's a common misconception that you can tell if food is unsafe by looking at it or smelling it," explains the expert. In reality, harmful bacteria can grow without any visible or noticeable signs, which is why adhering to storage times is crucial, even if the food appears normal. This guideline applies to all types of egg-based preparations, including hard-boiled eggs, soft-boiled eggs, and omelets. Following these food safety practices helps prevent illness and ensures that meals remain safe to eat.